Description
Vinification & Maturation: The Cabernet Sauvignon and Merlot were picked in the cool of the night to retain fruit freshness. Once gently de-stemmed the grapes were fermented in static fermenters at 20ºC and pumped over three times daily. After fermentation the fruit was held on skins in tank for a further week-to-10 days to help soften the tannins. The wine was pressed and the parcels put to new, one and two year old oak for approximately 12 months with racking occurring twice during this period. After maturation, the wine was blended and bottled under screw cap to retain the fresh fruit flavours.
Winemaker Comments:
Colour: Brick red with a hint of crimson.
Aroma: Leafy notes combine with red currant and wild berry characters with hints of spicy, cedary oak.
Palate: A medium-weight palate featuring red currant and mulberry fruit with leafy notes. A touch of cinnamon oak complements the fruit flavours and a seamless, soft tannin backbone provides an elegant finish.
Chef Peter Howard’s Serving Suggestion: Barbecued Steak and Carmelised Onion Sandwich; Osso Buco
Wine Analysis: Alc/Vol: 13.5%
Peak Drinking: Drinking well now but will improve further with careful cellaring for up to three years.
