Cabernet Sauvignon

The grapes were harvested at 25º Balling and each block was individually vinified. Opentop fermenters were used for a greater measure of control. Its large surface area provided an excellent ratio between the cap and the wine itself, thereby enhancing colour and eventual flavour. The wine was matured in a combination of new-, second- and third-fill small, French oak barrels for a period of 18 months prior to blending. It received a light egg-white fining before filtration. Only 1 200 litres of this wine were produced. COLOUR: Dark ruby. BOUQUET: Aromas of blackcurrant, cassis, chocolate and mocha. PALATE: Ripe blackberry and currant flavours, mocha and a hint of oak spices with firm, but supple tannins. RESIDUAL SUGAR: 2,80 g/l ALCOHOL: 14,21 % TOTAL ACIDITY: 6,00 g/l Tartaric PH: 3,50

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