Cabernet Sauvignon

The grapes were harvested at optimal ripeness. Each block was individually vinified. The grapes were hand-sorted and gently crushed into stainless steel tanks. Cold maceration was done for two days at 10ºC with two cap rotations a day. The juice was inoculated and fermented at a temperature of 24ºC to 27ºC. Regular mixing of the juice and skins, with aeration, happened daily to get the best colour and tannin structure. After fermentation, the wine was drained from the skins. The wine was then racked into barrels where it underwent malolactic fermentation. Next, the wine was racked from the lees and returned to the barrels. The wine was matured in a selection of 100% new French oak barrels for a period of 28 months. After meticulous barrel selection, the chosen combination was blended and prepared for bottling. COLOUR: Vibrant ruby red. BOUQUET: Black fruit in abundance – flavour and bouquet – framed by a tempting floral and spicy herb nuance. PALATE: Delicate and seductive but so refined and elegant. Lithe, pliable and supple but with leashed power and sublime concentration. RESIDUAL SUGAR: 2.05 g/l ALCOHOL: 14.67 % TOTAL ACIDITY: 6.73 g/l (Tartaric) PH: 3.54

Enjoyed on its own or served with roast lamb, beef and venison