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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’ reputation as a wine of longevity, elegance and structure.

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 2017 are from vines planted in 1994 and 1996. Bunches are usually small with small berries, giving concentration via an ideal skin to juice ratio favouring the making of fullbodied reds.

Experimentation, innovation, minimalist intervention, and small batch winemaking has resulted in The Menzies' reputation as a wine of longevity, elegance, and structure. 

Aromas of fresh rosemary, mulberry, violets and exotic spices. Take a sip and you will feel the poise and tension for which great Cabernet is renowned. A wine of great complexity with flavors of blackcurrant, bitter chocolate, and mulberries, wrapped in divine tannins and a lovely sweet, dark fruit finish. With decanting in its youth, it is enjoyable as an elegant full-bodied red wine.

Review:

 
The 2018 The Menzies Cabernet Sauvignon is luscious and velvety in the mouth, with a lustrous core of shimmering purple Cabernet fruit. The tannins are typical of Coonawarra in that they are firm, yet they are seamlessly inlaid into the fruit, which feels as if it spills over the edge of the glass. Seductive but rigid, it will have a long life in front of it, make no mistake. You get cassis, resin, licorice, raspberry, gravel/iodine, bay leaf, dark chocolate, after dinner mints (the only brand to be had is the After Eight mints, of course), and notions of cedar spice. Brilliant. 14% alcohol, sealed under cork.

-Wine Spectator 95 Points

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’ reputation as a wine of longevity, elegance and structure.

Deep crimson with a plum hue. Aromas of fresh blackcurrants, mulberry, ozone, violets and exotic spices. Take a sip and you will feel the poise and tension for which great Cabernet is renowned. A wine of great complexity with flavors of blackcurrant jubes, bitter chocolate and mulberries, wrapped in divine tannins and a lovely sweet, dark fruit finish. With decanting in its youth it is enjoyable as an elegant full-bodied red wine.

Wonderful with a chargrilled rib eye on the bone or porcini mushroom, thyme and quinoa risotto.

Review:

Prune plums and blackcurrants. Violets, lavender leaf and black cherry. Olive tapenade, rosemary and crushed black peppercorn. The wine is held together by a fine mesh of grape and subtle oak tannins, intertwined with pure Coonawarra cabernet fruit. It’s chiselled in its dimension, and you might miss it, as it has such great drinking pleasure. Fruit purity, lovingly handled equals total seduction.

- Australian Wine Companion 95 Points

Aiurri Salas Rioja is made from 80% Tempranillo and 20% Field Blend

Aroma: Very expressive on the nose, with good complexity, red fruit and fresh black fruit, spices and wild herbs. Flavor: Combination of freshness and complexity. Pleasant tannins, lots of fruit, long finish with great persistence. Color: Black Cherry with a Violet rim.

Review:

"A peppery Rioja that shows the graciano and monastrell touch to the field blend. Menthol, basil leaves, laurel, blackberries and a lot of spices. Tense and powdery tannins on the fine-boned, full-bodied palate. Drink or hold. - Zekun Shuai (Senior Editor)"

- James SUCKLING (September 11th 2024), 94 pts

Brize Loire Renaissance Anjou Blanc is made from 100% Chenin Blanc.

Anjou Blanc Renaissance was entirely fermented and aged in French oak barrels. The wine is dry and powerful with an intense bouquet of apricot, vanilla and honey.

Excellent when paired with lobster or white fish with a creamy sauce.

Brulesecaille Rouge Sans Soufre Ajoute is made from  50% Merlot and 50% Malbec.

Deep purple color, powerful nose of blackcurrant and floral as well. Full on the palate with soft and ripe tannins with a fresh aromatic return.
Aging potential 5 years.

Pairs with boeuf Bourguignon, grilled vegetables and strong cheeses.

Cazaux Gigondas Cuvee Prestige is made from 50% Grenache, 30% Syrah, and 20% Mourvèdre.

A blend of Grenache, Syrah and Mourvedre produced from the oldest vines of the estate and only in the years of highest grape quality. Aromas of prune, chocolate, spices, fruit brandy and plum. Rounded tannins and a long finish.

Red meats aged, venison

Review:

"Not yet bottled, the 2019 Gigondas Cuvée Prestige checks in as 50% Grenache, 30% Syrah, and 20% Mourvèdre, all from the older vines of the estate and vinified and aged in barrel. There are a tiny 700 cases produced. A terrific nose of red and black fruits, Provençal garrigue, and subtle spicy oak is followed by remarkable purity of fruit, silky tannins, and a great finish. it has a touch of modern character which is going to integrate with 2-3 years of bottle age, and it will have 10-15 years or more of prime drinking.."

- Jeb Dunnuck (January 2022), 91-93+ pts