100% Cabernet Sauvignon
Deep dark fruits dominate with blackberry compote and black plum complimented with spicy aromatics of clove and cinnamon and a lovely hint of dried herb. A magnificent companionship of bitter and sweet, dark chilli chocolate.
Grapes are picked at optimal ripeness and transported to the cellar and de-stemmed into tank. The wines spent between 7 and 14 days on the skins depending on the tannin structure, with three or four pump overs per day and then pressed to undergo malolactic fermentation in tank. After completion the wine was aged for 18 months with various types of oak used, none new, before blending and a light filtration and bottling in November 2018.