The Cabernet Sauvignon was de-stemmed and crushed into open stainless steel fermenters, roto-fermenters or closed fermenters. Extended maceration for 28 days of someselected parcels to improve tannic structure. Hand plunged and ‘rack and return’ methods of cap management allow gentle extraction of fine grain tannins whilst providing fruit concentration. 15 months in french oak adds supporting spicy, vanillan oak.
Appearance: Deep, rich red, garnet.
Nose: The nose boasts of sweet blackcurrant, mulberry, chocolate,
mocha and cedary oak.
Palate: Medium to full bodied, the palate is fruit forward with rich
blackcurrant and cassis. Overlayed with sweet raspberries
and violet undertones. The mid palate is round and supple,
the tannins are fine and ripe. Intensity and concentration
only found in exceptional years.