In the Vineyard
The grapes are from trellised vineyards that produce between 6-8 ton/ha. The grapes were handpicked at optimal ripeness with 24-25°B sugar and acids above 5.6g/l.
In the Cellar
Prior to fermentation, the grapes were soaked for 2 days at 15°C to extract extra fruit flavours. Fermentation took place at temperatures between 23 - 25°C in stainless steel tanks with regular pump overs. After malolactic the best Cabernet (60%), Cabernet Franc (20%) and Merlot (20%) was blended to perfection.
Tasting Notes
The wine is a deep ruby colour, smoky and toasty on the full and rich nose with prominent prune and dark fruit flavours with a hint of mint and red berry on the finish. Due to the 24 months in a combination of French and American oak barrels, this full bodied wine is well structured, has soft tannins and lingering fruit flavours on the palate.
Food suggestions
Food Suggestions
Grilled or roasted red meats (ribeye, lamb chops, steak), Game, Hard aged cheeses such as aged Cheddar or Parmesan