Cabernet Sauvignon

Harvesting of the grapes occurred at optimal ripeness ensuring that the maximum fruit potential for the wine was achieved. Fermentation at 26-28 degrees Celsius with gradual tannin extraction resulted in a full-bodied tannin profile. Maturation French oak barrels for 18 months, 20% of which was new, added fine structure and smoothness to the wines profile. With bottle ageing in our Bottle Maturation Cellar, the wine is now ready for drinking but will most definitely reward careful cellaring for at least 10 years from Vintage.

Lamb Shank Steak Lamb Chops