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The Menzies Cabernet Sauvignon Museum Release

Museum Collection

The Menzies Museum Release 2010

2010

Cabernet Sauvignon

Bright crimson-purple hue; an elegant, harmonious, medium-bodied cabernet with perfectly ripened blackcurrant and mulberry fruit ensconced in quality French oak, ripe tannins in precise support on a long palate.

Halliday Wine Companion, 18 June 2021
95 Points.

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Museum Releases
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Museum Collection

Coonawarra

The Menzies Museum Release 2010

Cabernet Sauvignon 2010

$95
750mL Bottle
In 1992 the Hill-Smith family counted themselves amongst those fortunate enough to own a vineyard upon the famous Coonawarra terra rossa soil over limestone. Experimentation, innovation, minimalist intervention and small batch winemaking has resulted in The Menzies Museum Release 2010's reputation as a wine of longevity, elegance and structure.
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In 1992 the Hill-Smith family counted themselves amongst those fortunate enough to own a vineyard upon the famous Coonawarra terra rossa soil over limestone. Experimentation, innovation, minimalist intervention and small batch winemaking has resulted in The Menzies Museum Release 2010's reputation as a wine of longevity, elegance and structure.
Tasting Note Notes of cedar and cigar box combine with rich, ripe blackcurrant, hints of forest floor and the quintessential Coonawarra “sea spray” note. The palate opens with a hint of blackcurrant, mocha and the sea spray note with spice on the mid-palate. Lingering powdery tannins and tight acidity to finish means that the wine still has plenty left to give.
Terroir Situated in the heart of Coonawarra’s terra rossa strip, The Menzies Estate vineyard lies on a flat plain, approximately 70km from the coast. Given the terrain and influence of the cooling Bonney upwelling, Coonawarra is an ideal location to grow premium Cabernet Sauvignon. Our soil is red sandy loam over limestone, which is classic Cabernet Sauvignon country. The grapes for The Menzies 2010 are from vines planted in 1975 and 1992. Bunches are usually small with small berries, giving concentration via an ideal skin to juice ratio favouring the making of full-bodied reds.
Treatment Matured for 18 months in 48% new French hogsheads and barriques, 1% new American hogsheads, 8% 1 year old American, French and Hungarian hogsheads and French barriques, balance in older American, French and Hungarian hogsheads and barriques.
1987 2019

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More Vintages of The Menzies

The Museum Collection

Twenty years ago our winemaking team began putting away our flagship wines with the intention for the bottles to be enjoyed at a later date.​ It was envisioned that beautifully aged wines, released every year, would promote the reputation of surviving heirloom vineyards and consistently show the skilled craftsmanship behind our Yalumba collection. 

​Our 2025 release builds on that milestone with the second release of our back vintage programme. ​These wines are aged up to 20 years and capture the essence of our commitment to wines of pedigree and exceptional quality.​ We have addressed the challenge associated with preserving wines under optimal storage conditions, thereby ensuring their maturity and quality.

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Your fine wine guide to The Menzies 2010

A glass of The Menzies sitting next to it's decanter

Decanting The Menzies

For optimum drinking, we recommend decanting fine wines and wines that have been cellared. Learn more about decanting wines.

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When to drink

The Menzies delights on release and will mature for at least 20 years in the cellar. Learn more about cellaring wine.

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Glassware

Appreciate everything The Menzies has to offer in a wine glass made specifically for the Shiraz varietal.

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A note on cork

At Yalumba, we remain fervent supporters of high grade cork closures for select wines. Learn more about natural wine closures and how best to store wines under cork.

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