Winemaker Notes

Deep crimson with a plum hue. Aromas of fresh blackcurrants, mulberry, ozone, violets and exotic spices. Take a sip and you will feel the poise and tension for which great Cabernet is renowned. A wine of great complexity with flavors of blackcurrant jubes, bitter chocolate and mulberries, wrapped in divine tannins and a lovely sweet, dark fruit finish. With decanting in its youth it is enjoyable as an elegant full-bodied red wine.

Wonderful with a chargrilled rib eye on the bone or porcini mushroom, thyme and quinoa risotto.

Professional Ratings

95 Australian Wine Companion
Prune plums and blackcurrants. Violets, lavender leaf and black cherry. Olive tapenade, rosemary and crushed black peppercorn. The wine is held together by a fine mesh of grape and subtle oak tannins, intertwined with pure Coonawarra cabernet fruit. Its chiselled in its dimension, and you might miss it, as it has such great drinking pleasure. Fruit purity, lovingly handled equals total seduction.
94 James Suckling

Blackcurrants, black beans, bitter chocolate, tobacco leaves and cardamom on the nose. Its firm and chewy with a full body and fantastic intensity. Dense black fruit at the core, framed by firm but very fine and polished tannins.

93 Robert Parker’s Wine Advocate
The 2019 The Menzies Cabernet Sauvignon hails from a cooler season than was experienced by the Barossa, but it still was a warm and dry season. This vintage was picked a month earlier than the 2014 tasted alongside. On the nose, the wine leads with cassis, dark chocolate, tobacco, leafy mint and black pepper. In the mouth, the tannins are firm and dry, but the fruit has lovely freshness and tension with the acidity. This is very good. It’s lighter than I expected from the season, but very well handled. 14% alcohol, sealed under cork, 6.2 total acidity, 3.57 pH.