WINEMAKING NOTES
All fruit parcels spent a few days soaking on skins before commencing wild ferment in open top fermenters with strategic plunging and pump-overs for  balanced tannin extraction. The individual batches were fermented around 22-26 degrees, pressed and then transferred into new and used French oak barrels for maturation. 28% was new French oak barrels, the remainder being 2-4 year barrels. The wine was then blended, lightly fined and bottled.

TASTING NOTES
The nose is typically aromatic, showing mulberry, redcurrants and chocolate notes. The palate shows elegant varietal Cabernet fruit in the cassis and mulberry spectrum supported by fine chocolatey tannins. Cabernet provides great fragrance, complexity and structure all in the one package. A wine that can be consumed as a young fruit driven wine or cellared with confidence over the medium term.