Aromas of red earth with a compote of berries and fine nuances of dried bay leaf. There is a freshness to this wine which is the perfect foil to the dusty, earthy notes. The oak is gentle with delicate spice notes, soft tannins and a long complex finish.
The fruit was hand harvested, transported to the winery where it was cooled overnight and then carefully sorted. Gentle maceration of the grapes was followed by fermentation at temperatures ranging from 12 to 27°C. Fermentation lasted for approximately six weeks, with minimal pump-overs. The wine was pressed to tank and then allowed to settle for seven days, prior to oak maturation.
Variety: Cabernet Sauvignon
Total Acidity: 5.5 g/L
Residual sugar: 0.5 g/L
Cellaring Potential: 15+ years