Winemaking
All components of the final blend are kept separate until just before bottling. Fermentation begins cool in 7 tonne static fermenters at a relatively moderate 24 degrees celcius over an eight day period. Regular pump-overs take place 3 – 4 times a day regulating temperatures and extracting tannin flavour and colour. Following pressing and malolactic fermentation, the wine is transferred to new 50% French oak and 50% in seasoned French oak for 8 months.
Tasting Notes
Nose
Hints of mint and dusty oak. Beautiful cigar-box characters will develop over time.
Palate
A stylish medium-bodied cabernet sauvignon with a medley of back forest fruits, olives and violet characters.
Food
A softer style cabernet ideally suited to slow-cooked Osso Buco or hard savoury cheeses such as parmesan or aged cheddar.
Cellaring
Showing excellent varietal cabernet flavour now, this wine will develop further softness in the medium-term (3-4 years).
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