Grape Varieties: Cabernet Sauvignon
Age Of Vineyards Planted: 10 Years
Yield: 8 Tons Per Hectare
Sugar At Harvest: 28 B
Alcohol Strength: 13.0%
Total Acid: 5.8 g/l
Residual Sugar: 4.6 g/l
The whole berries were cold soak and fermented dry on the skin. After the wine completed the malolactic fermentation, it was racked into new French oak barrels. It matured in the barrels for 12 months. The wine was filtered and bottled.
This complex wine features rich flavours of fresh berries and slight nuttiness. Ripe plum, strawberry, black cherry mingles with vanilla and peppery spice on the nose. Full rounded mouth with clean toast oak backing. Rounded mouth moves into supple tannin finish. It is a finely balanced wine to suit every discerning palate and will gain a more velvet feel with another two years of careful cellaring. It calls for good quality meat dishes including steak, stews and roast.