Yalumba Distinguished Sites The Cigar
Wine Description
The Cigar; a name coined by Coonawarra Vignerons to describe the unique cigar-shaped strip of rich red terra rossa soil. Home to some of Australia’s most famous vineyards, the secret of Coonawarra lies in the intimate bond between the terra rossa soil, limestone layers, pure artisan water and a long cool ripening season. Fortunate to be part of this iconic place, Yalumba salutes the region’s pioneers and those privileged to inherit its future.
Acclaim
Vineyard & Production Info
Winemaking & Aging
Analytical Data
Wine Production
The grapes for The Cigar are crushed into small static fermenters, and as the fermentation commences, the temperature is allowed to peak early at 30°C, then given more control at around 22°C. This ensures good extraction of colour and tannin. The grapes stay on skins for around seven days, with some tanks given extended skin contact before pressing.
Matured for 14 months in new French oak barriques and hogsheads (26%), one year old French oak barriques (11%), balance in older French and Hungarian oak.
About the Vineyard
Mid-winter rains filled the soils and replenished the aquifer. A dry, warm spring advanced flowering by two weeks earlier than average. Yields were moderate due to lower bunch numbers. Dry conditions throughout December and January kept berry size small so the fruit had excellent concentration of colour, flavour and tannin when harvested.
