The soil is mainly limestone based, although a small portion comes from shale. The goal was to make a wine that shows bold fruit flavors and soft tannins, whilst maintaining a good structure. This is achieved via very strict canopy management to prevent shaded fruit, and harvesting at optimal ripeness.
The grapes are harvested by hand for greater quality assurance. The grapes are immediately destemmed, but not crushed. Fermentation took place in stainless steel tanks for a period of 15 days at controlled temperatures. Aerated racking was done twice daily to ensure clean fermentation and soft tannins. The grapes were gently pressed in a bladder press, after which malolactic fermentation was completed in tanks.
40% of the total wine was aged in a mixture of French and American oak for a period of 9 months, whilst the remaining wine was tank aged. All terroir units were aged separately and then combined at blending.
100% Cabernet Sauvignon
Acidity: 5.5 g/l
Residual Sugar: 3.1 g/l
This Cabernet Sauvignon displays ripe blackcurrant, and dried herb characters on the nose, which are backed up with some spicy oak notes. The palate is smooth and soft, with beautiful ripe tannins and a long finish.
Food pairing by our chef
Grilled sirloin steak with crispy onion rings and fries.