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Buy any 6 bottles and save 5%. Buy any 12 bottles and save 10% (excludes wines on offer). Free UK delivery on orders over £100. Tel: 02922 337454
2013 The Menzies Cabernet Sauvignon, Yalumba Wine Republic

2013 The Menzies Cabernet Sauvignon, Yalumba

Coonawarra, Australia

Terra Rossa Nobility

A gloriously aged Menzies that is distinguished, fragrant and quietly powerful. It captures the depth and definition that make Coonawarra Cabernet so compelling. Blackcurrant, mulberry and dark plum mingle with violet and lilac, while cedar, tobacco and subtle bay-leaf notes bring a savoury dimension. Dark chocolate and gentle oak spice add richness beneath the fruit, with a faint saline lift giving the bouquet an intriguing freshness.

The palate combines generous fruit with a firm, finely textured structure, its cassis and dark berry flavours carried by refreshing acidity and persistent tannins. There is substance here, but also composure, with savoury oak and a long, layered finish keeping the richness beautifully in balance. Now with more than a decade of bottle age, the 2013 offers an opportunity to explore the developing complexity of serious Coonawarra Cabernet. Give it time to open in the glass and enjoy alongside an unhurried dinner.

For when: The roast is resting, the candles are lit, and a Cabernet with a little history feels just right.

Pairs with: Roast rib of beef with Yorkshire pudding, rosemary-crusted lamb rack, venison loin with juniper sauce, braised beef cheeks, mushroom and chestnut Wellington, or mature farmhouse Cheddar.

First produced in 1987, The Menzies takes its name from Sir Robert Menzies, Australia’s former prime minister and an enthusiastic admirer of red wine. It is Yalumba’s distinguished estate-grown Coonawarra Cabernet, rooted in the region’s celebrated terra rossa soils. Red sandy loam over limestone provides the setting for a wine built around concentration, structure and graceful ageing.

Yalumba regards 2013 as an excellent vintage for The Menzies. Winter rain replenished soil moisture, while mild flowering conditions encouraged an even crop. Warm weather continued through harvest, allowing the team to pick when flavour, colour and tannin development were in balance. The result is a wine with both substantial fruit and the framework for extended development.

Whats in the bottle
100% Cabernet Sauvignon

Notable Awards
95 points, The Wine Front

£59.95 - £59.95
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£59.95 - £59.95
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Established by Samuel Smith in 1849, Yalumba remains an independent, family-owned winery based in Angaston, in South Australia’s Barossa region. Six generations have developed the business, preserving its historic vineyards and craftsmanship while exploring the possibilities of different regions and varieties. Its finest reds have earned a reputation for combining Australian generosity with the structure to age.

Alongside its Barossa and Eden Valley vineyards, Yalumba has a longstanding commitment to Coonawarra. The Menzies estate lies within the region’s famous terra rossa country, where red soils over limestone and a relatively cool growing environment suit Cabernet Sauvignon particularly well. These conditions encourage aromatic detail and freshness alongside concentrated fruit.

The 2013 The Menzies was made by Peter Gambetta, using separate vineyard parcels to build a wine with depth and precision. Yalumba’s broader philosophy combines careful vineyard management, restrained intervention and close attention to oak. Its own cooperage is a distinctive part of that approach, while water conservation, renewable energy and native vegetation preservation support its commitment to sustainable winegrowing.

Made from 100% Cabernet Sauvignon grown on The Menzies estate in Coonawarra. Most of the vines supplying this vintage were planted in 1985, on red sandy loam over limestone. Small bunches and berries contributed concentration, and harvesting took place from 13 to 25 March 2013.

Vineyard parcels of approximately eight tonnes were kept separate through fermentation and initial barrel maturation. Grapes were crushed into small static fermenters, with extraction managed through plunging, pumping wine over the skins, or draining and returning the fermenting wine. Selected parcels received extended skin contact before pressing.

Maturation lasted 18 months. The oak comprised 34% new French hogsheads and barriques, 2% new Hungarian hogsheads, and the balance one-year-old and older American, French and Hungarian barrels. This combination supported the fruit with structure and savoury complexity.

Alcohol: 14.1%. Total acidity: 6.4g/L. pH: 3.53. Suitable for vegans. Recommended drinking window: 2026–2028.

Wine-Searcher Retailer Awards 2026/27 Gold, Overall List in Cardiff