Viticultural Information

Grape Varieties: Cabernet Sauvignon
Yield: 8 Tons Per Hectare
Sugar At Harvest: 27 B

Oenological Information

Alcohol Strenght: 14.2%
Total Acid: 6.6 g/l
Residual Sugar: 4.8 g/l
pH: 3.59

Vinification

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.

Winemaker’s Comments

The limited release Inkará Cabernet Sauvignon grapes were carefully handpicked and selected from terroir specific vineyards to produce a premium quality wine. The grapes were picked at optimum ripeness to
ensure soft round tannins and subtle ripe black fruit on the palate. It was delicately oak matured for more complexity and extra dimension. Rich, spicy flavours and smokiness on the nose. It calls for good quality meat dishes, including steak, stews and roast. Excellent ageing potential.

Current Accolades

District Winner - Terroir Wine Awards 2010
Winemakers Choice Awards - Diamond Award
Veritas - Gold