2016 Yalumba The Menzies Museum Release, Coonawarra

Long an icon across my memory bank, as well as it still serves me: from my early days in retail to time in New York as a sommelier and even Paris, where it appeared momentarily on the list at Willie's. A seminal moment when Australian wine got a look in. And now? Classic. In an Australian sense. Lightened up over the years in terms of the oak, but the forcefield of graphite-bitter-chocolate-bouquet grain tannins is the driver. Long. Mulch, red and blackcurrant scents and a swab of olive linger. This is very good, auguring for a long life. Drink to 2031.

95 points Ned Goodwin for Halliday Wine Companion, June 2021

The 2016 The Menzies Cabernet Sauvignon is very good. A savory, complex, herbal and full throttle Cabernet, it has svelte elegance and tannic swagger in equal measure. This is very licorice-y in its expression, with salted raspberry, mulberry, aniseed and clove to close. Smart. It matured in a combination of French and Hungarian hogsheads for 22 months. The portion of Hungarian oak may help to explain some of the subtle, slightly offbeat spice characters through the finish. Drink to 2036.

94 points Erin Larkin for The Wine Advocate

This has attractive notes of spiced currants, blueberries, chocolate and violets. The palate has a taut feel with a composed, dense and slightly creamy edge to the fresh, fine and long tannins. This is a very fresh, youthful and focused expression of classic cabernet sauvignon. All here. Drink or hold.

94 points James Suckling, August 2020

Yalumba is a historic wine company established in 1849 remaining in the hands of the Hill-Smith family six generations on. The Menzies Cabernet Sauvignon was first released in 1987 and named after Sir Robert Menzies, honouring the former Prime Minister's deep affection for Coonawarra.

This is the re-release of the 2016 vintage after ten years in the winery’s Barossa cellars. The grapes were sourced from Yalumba's Menzies Vineyard, with the majority of fruit for the 2016 coming from blocks planted in 1975. Fermented in stainless steel vats with a cultivated yeast strain, 30% of the wine was matured in a combination of new French hogsheads and barriques, with the balance in seasoned barrels of the same size from French, Hungarian and American coopers.