2023 Yalumba Sanctum Cabernet Sauvignon, Coonawarra

Hails from the Menzies Estate vineyard, smack bang in the middle of Coonawarra on those famous terra rossa over limestone soils. The aromas provide a slightly interesting departure from the fairly typical blackcurrant, which is still there but augmented with a subtle blueberry note. Typically elegant and poised, which is what you’d expect from Coonawarra, but there is a deceptive structural integrity here that gives it purpose and definition to carry through to a sustained long finish. It will continue to improve with further cellaring. Drink to2036.

94 points Ray Jordan for Wine Pilot, May 2026

Bright and red-fruited with blueberry, dark plum and blackcurrant, violets, dried herbs and a touch of graphite. Juicy and approachable with fine flowing tannins and a lovely freshness to the fruit. A modern, polished expression of Coonawarra cabernet sauvignon with immediate appeal. Drink or hold.

93 points Ryan Montgomery for James Suckling, September 2026

Good depth and brightness of purple-red hue; there are distinctive cabernet crushed leaf, cassis and raspberry aromas with a decidedly cool-climate accent. The palate is bright and primary with fresh, albeit straightforward fruit that begs for more time to build complexity. A very elegant, medium-bodied cabernet with a hi-fi varietal signature. Drink to 2038.

92 points Huon Hooke for The Real Review, March 2026

A kaleidoscope of blue and black berries, some acai. Hot tin, pencil lead and newspaper ink. There is a halo of nutmeg spice and a hint of clove. A gentle wine with soft tannins and an ease to the flow, it's made for drinking on release and often. Plenty of sessionability here. Drink to 2030.

89 points Shanteh Wale for Halliday Wine Companion, January 2026

Yalumba is a historic family-owned wine company established in 1849 that remains in the hands of the Hill-Smith family six generations on.

The Sanctum Cabernet Sauvignon is made from fruit grown across their well-regraded Menzies vineyard in Coonawarra, fermented in small open fermenters, and matured for ten months in older, well-seasoned French oak barrels to integrate texture and complexity without overwhelming the purity of the fruit.

The wine is made to drink now, but it will continue to open and improve, showing its heritage with short to mid-term cellaring.