Yield: 10 - 12 Tons Per Hectare
|Grape Varieties :
||Cabernet Sauvignon 65%
Sugar At Harvest: 23 - 24 B
Alcohol Strength: 14%
Total Acid: 5.7 G/L
Residual Sugar: 4.7 g/l
Shiraz fermentation took place for 8 - 10 days on the skins. Cold maceration was done on the grapes. After the grapes were cold soaked for 2 days, yeast was induced to the wine. Cabernet Sauvignon juice was separated from the skins and left to ferment dry in stainless steel tanks for 3 days. The wine was oak matured in 2nd and 3rd fill French oak barrels for 12 months.
An absolute divine nose, which captures the fruitiness of the black grape. Tones of tobacco combined with walnuts and berries make this an outstanding blend. Soft oak gives this blend body and a smooth texture. To be served with hearty roasts, steak, oxtail and poultry dishes.
4 Stars - Wine Magazine Best Value Wine Guide 2009