Overview
An ultra-vibrant medium bodied, cool climate-grown wine; bouquet of citrus and violets with an earth-graphite nose.
TASTING NOTES
An ultra-vibrant medium bodied, cool climate-grown wine; bouquet of citrus and violets with an earth-graphite nose. Cedary tannins woven through the cassis and plum to the long palate. Violets from the Malbec, citrus and minerality from the Cabernet Sauvignon. A vibrant wine with the fine tannins and soft texture.
DESCRIPTION
Fruit was hand-picked and crushed to static, stainless steel fermenters via the sorting table. Alcohol fermentation lasted for three weeks with very gentile maceration. The time on skins allowed for softening of the tannins. Components were aged for 10 months in a combination of new and 1-2 year old French oak barrels prior to blending and bottling.
INFORMATION DETAILS
Variety: Cabernet Sauvignon – Malbec
Alcohol: 14.0%
pH: 5.53
Total Acidity: 3.34g/L
Residual sugar: 2g/L
Cellaring Potential: 5-10 years
Drink With: Grilled Angus beef burger with beetroot and horseradish mayonnaise.
An ultra-vibrant medium bodied, cool climate-grown wine; bouquet of citrus and violets with an earth-graphite nose. Cedary tannins woven through the cassis and plum to the long palate. Violets from the Malbec, citrus and minerality from the Cabernet Sauvignon. A vibrant wine with the fine tannins and soft texture.
DESCRIPTION
Fruit was hand-picked and crushed to static, stainless steel fermenters via the sorting table. Alcohol fermentation lasted for three weeks with very gentile maceration. The time on skins allowed for softening of the tannins. Components were aged for 10 months in a combination of new and 1-2 year old French oak barrels prior to blending and bottling.
INFORMATION DETAILS
Variety: Cabernet Sauvignon – Malbec
Alcohol: 14.0%
pH: 5.53
Total Acidity: 3.34g/L
Residual sugar: 2g/L
Cellaring Potential: 5-10 years
Drink With: Grilled Angus beef burger with beetroot and horseradish mayonnaise.