CELLAR MASTER’S NOTES: Upfront berries with delightful cherry overtones. Ripe fruit on the palate with a powerful finish. Typical blackcurrant and plum flavours compliment the well-integrated slightly wooded oak tannins.
Style: Medium bodied red wine
Cultivar: 100% Cabernet Sauvignon
Harvesting: Harvesting from mid- February to mid-March.
Vinification: Fermented on skins in stainless steel tanks at 22-26C for 7-12days. Pressed and racked. Malolactic fermentation in stainless steel tanks. Wood maturation for 8 months with 100%new French Oak.
Analysis: Alc: 14.17%R/S: 5.3 /l T/A: 5.2g/l pH: 3.69 Maturation Potential: 3 – 4 years.
Food Suggestion: Pasta, red meat and tuna and similar fish dishes.