Black fruits, cassis, cherries and cedar.
A coating entry of back fruits, dark chocolate and freshly roasted coffee, driven by bold fruit tannin and subtle hints of French Oak.
The Cabernet Sauvignon portion of the blend is de-stemmed and crushed, so that each berry is just split. This is to ensure minimal berry degradation during the fermentation process and to promote fresh, clean flavour production by our very specifically selected yeast strain. Our ferments are, by industry standards, cool and gentle, allowing slower, more controlled extraction of tannin and flavour. The wine is pumped over three times a day and then judiciously backed off as the wine develops. This wine was on skins in the fermenter for 14 days, before being gently pressed to French oak for 10 months before the wine was balanced, clarified and bottled.