Cabernet Sauvignon

Grapes were picked at optimal ripeness to enable the correct balance between sugar and phenolic components. Individual batches were bunch and berry sorted, crushed and destalked to tank. Natural fermentation started after 10 days cold soaking. The wine was matured in first and second fill 225 litre French oak barrels for 24 months.

Wood grilled chateaubriand steak with Lyonnaise potatoes. Thyme roasted wild mushrooms and grilled polenta. Our famous Wagyu burger!