The bouquet is rich with inky cassis, redcurrant, maraschino cherry, tobacco leaves and deep
fried sage. Subtle mocha and a sweetness from the vanillin oak complement the fruit aromas.
Full bodied with assertive, brick dust tannins. The dense palate is dark and brooding with
blackberry, blueberries and couverture. Oak integration is seamless. There is a sense of both
elegance and power; the flavours deepen and spread across the palate, freshened with
balanced acidity, building to a tight and fine pure cabernet finish.
Extremely strong winds and cool conditions during flowering had a significant effect on fruit
set and therefore on yield across all varieties. The low crop levels along with a warm
December and January resulted in perfect ripening conditions, with harvest beginning midFebruary
which is about average. Little to no rainfall across February and March allowed all
varieties to develop without any disease pressure, allowing us to determine the ideal picking
date for perfect skin and seed maturity
All the individual vineyards that contribute to this Cabernet Sauvignon were vinified
separately. After fermentation on skins the malolactic fermentation was conducted both in
tank and in barrel prior to barrel maturation. Maturation occurred in our favourite French
tonnellerie’s barriques for 18 months (30% new oak). The length of time in oak is important
for the integration of the oak and fruit tannins in the wine.
Crimson red with purple hues.
Barbequed butterflied shoulder of lamb