Cabernet Sauvignon

Grapes were picked from eight different vineyard blocks. The wine was matured in a combination of 40% new and 60% second- and third-fill 300-litre oak barrels for 18 months before being bottled and matured for three months prior to release.

Perfect with ribeye steak, grilled or slow-cooked lamb with rosemary and thyme, braised beef short rib, char-grilled cheese burgers, mature cheddar and gouda, and creamy blue such as gorgonzola.