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, and malolactic conversion was completed in tank and barrels. 13 Months in 100% French Oak. 16% First Fill, 61% Second fill and 23% Third Fill

Lamb shanks with rosemary potatoes. Flavourful and heartier pastas or rich beef ragu