The wine’s deep ruby colour is youthful for its age. Typical Cabernet Sauvignon aromas, specifically perfumed blackcurrant and tobacco, are present in moderate intensity. Firm and well-structured tannins have been extracted during post-fermentation skin contact. Bramble and blackcurrant flavours are layered with earthy and tobacco notes to result in an exquisitely complex wine with further aging potential.
Harvest and Winemaking Information
The grapes are sourced from eight different sights on the farm and carefully vinified separately. Fermentation lasts up to 14 days and then a further skin maceration period commences before the must is pressed and moved to oak. 50% New French Oak and the rest second fill French Oak was used to mature this Cabernet Sauvignon for 15-18 months.