Cabernet Sauvignon

WINEMAKING: The grapes were harvested at 25º Balling and each block was individually vinified. Open-top 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 selection of new-, second- and third-filll French oak barrels for a period of 30 months prior to blending. Only 1 200 litres of this wine were bottled. COLOUR Dark ruby. BOUQUET An abundance of dark fruit, cassis and dark chocolate aromas. PALATE Juicy and slightly sweet with ripe blackberry and currant flavours, oak spice and firm, but supple tannins. RESIDUAL SUGAR 2,22 g/l ALCOHOL 14,89% TOTAL ACIDITY 6,07 g/l PH 3,78

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