Ripe plum, fresh redcurrant with a touch of dried herb fills the nose.
The palate shows wonderful length and purity of flavour with a subtle tannin puckering
grip on the finish.
A very distinct vintage - the dry, warm Spring and Summer meant it was tracking early but a tropical rain
event in January saw 50-70mm fall across the region which pushed back harvest dates slightly – the reds
very much appreciated this rainfall. Overall, the reds, look exceptional with higher yields than in 2015
meaning better vine balance and rate of ripening.
The grapes were picked in the early morning to retain the purity of the Cabernet Sauvignon and to
ensure the ideal temperature for the onset of fermentation. The grapes were then fermented in small
static fermenter and pumped over three times daily during the fermentation period with maximum
aeration and removal of grape seed to achieve ideal tannin structure. After fermentation, the fruit was held
in tank for a further 14 days to help soften and balance the tannin structure. The wine was then matured
for 12 months in 18% new French oak hogsheads and then racked every three months. Following the
maturation process, the wines were then carefully blended before being bottled.
Deep purple red with a bright red rim.
Barbecued gourmet sausages.