Cabernet Sauvignon

Winemaking: Cold Maceration takes place for 12 hours allowing maximum colour extraction. The juice is then inoculated with specifically selected wine yeast and allowed to ferment at a carefully monitored optimum temperature. Pump-overs are combined with punch-downs and are done 3 times per day. Maturation is done in French Oak barrels for 12 months, after which the wine is bottled. Tasting Notes: A ruby red, full-bodied Cabernet Sauvignon, wood matured for 12 months. It abounds with full ripened berries with hints of eucalyptus, mint and pencil shavings, finishing in soft tannins which yield good maturation potential

Hearty, sauce based dishes such as Lamb Shank, Osso Bucco and Oxtail