Cabernet Sauvignon

Grapes were crushed, destemmed and cold soak for two days prior to inoculation. Fermentation peaked at 28°C. With regular and controlled pump overs, sufficient colour and tannin structure were extracted. After extended maceration the skins were gently pressed. Malolactic fermentation in barrel and tank. 14 months in 100% French oak. 44% first fill and 56% second fill.

Lamb shanks with rosemary potatoes. Flavourful and heartier pastas.