Cabernet Sauvignon

The grapes were harvested at 25º Balling and each block was individually vinified. A variety of fermenters were used to create a spectrum of tannin and fruit profiles, contributing to the complexity of the wine. After fermentation, the wine was pressed and racked to barrel. Following malolactic fermentation, the wine was racked off the malolactic lees and returned to barrel. The wine was matured in a combination of new, second- and third-fill French and American oak barrels for a period of 25 months prior to blending. COLOUR: Dark ruby density. BOUQUET: Attractive violet floral nose with hedgerow fruit carrying to the palate too. PALATE: Gentle earthy cocoa powder nuance to the refined, statuesque mouthful. Long and rewarding RESIDUAL SUGAR: 1.24 g/l ALCOHOL: 14.69 % TOTAL ACIDITY: 6.26 g/l Tartaric PH: 3.54

Excellent with rosemary-infused lamb, petit poussin with thyme, seared AAA rump, fillet or sirloin, or Châteaubriand.