Grapes: 100% estate grown Cabernet Sauvignon from pre-phylloxera French rootstock.
Harvest: Hand harvested in April.
Vines: 17 years old
Soil: Loam & clay with well drained gravelly subsoil.
Vinification: Fermented to dryness in 30,000 litre stainless steel tanks for 8 days at 25-28°C controlled temperature. Extended skin maceration for an additional 8 days. 100% malolactic fermentation. Aged for 18 months in 225L French oak barriques. Alc 14.5%, R/s 2.3 g/l.
Colour: Deep red
Serve: At room temperature to accompany roast red meats game and mature cheese.
Taste: From a careful selection of the best grapes and made in limited quantity, the wine is rich, round and full of smooth ripe fruit flavours balanced by a delicate touch of oak which adds elegance and finesse to the wine.