VITICULTURE:
The grapes for this wine came from twelve year old Merlot -and eight
year old Cabernet Sauvignon blocks planted in decomposed sandstone,
granite soil.
WINEMAKING:
The grapes are harvested at optimum ripeness to ensure good fruit, a
dark red colour and good structure. The grapes are destemmed and
crushed at the cellar. Cold maceration is applied for two days before
fermentation to extract as much colour and flavour as possible.
After fermentation is started, the wine on the skins is left to ferment.
During fermentation the skins and the must is continually mixed for
optimum flavour and colour extraction as well as even fermentation.
After fermentation the skins are pressed to obtain the dry wine. First
Fill and second Fill French oak barrels is used for wood maturation.
TASTING:
Full-round dark fruit join subtle oak flavours to create a silky and
elegant palate experience.