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The Menzies Cabernet Sauvignon Museum Release

Museum Collection

The Menzies Museum Release 2015

2015

Cabernet Sauvignon

D block of the Yalumba-owned Menzies vineyard, planted in 1975, is the exclusive source of The Caley, whose seaweed hints it shares. Deep crimson with redcurrant and cherry, as well as fresh blackcurrant, the restrained palate contrasts with The Cigar, also from this vineyard.

Sarah Ahmed, 28 November 2020

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Museum Collection

Coonawarra

The Menzies Museum Release 2015

Cabernet Sauvignon 2015

$85
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 2015'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 2015's reputation as a wine of longevity, elegance and structure.
Tasting Note Dark red with a brick red hue. Elegant and inviting aromas of cedar, leather, Christmas cake and the Coonawarra “sea spray” note. Abundant blackberry, blackcurrant and mocha on the palate. A structural and generous wine, dark and brooding with the promise of delight for years to come. There is an enjoyable plushness to the palate, with lingering, powdery tannins.
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 majority of grapes for The Menzies 2015 are from vines planted in 1975. 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 21 months in 30% new French and Hungarian hogsheads and French barriques, balance in 1 year and 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 2015

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.

MORE ABOUT CELLARING
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Glassware

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

MORE ABOUT GLASSWARE
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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.

MORE ABOUT CORK
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