WINEMAKING Once harvested, the grapes were gently de-stemmed to protect the vibrant fruit characters and minimise any maceration and extraction of harsh tannins. The majority of the fruit was then transferred to stainless steel tanks for fermentation. A small proportion (approximately 20%) was fermented in headless French oak barrels. In both instances, the fermenting must was gently pumped over or mixed twice daily before being pressed at 2 Baume and transferred to French oak barrels (50% 1 year old, 50% 2 – 3 year old) to complete its secondary malolactic fermentation. After completing malolactic fermentation, the wine was racked off lees prior to final blending. The blended wine was then transferred to fine-grained French oak barrels and matured for 18 months prior to filtering and bottling.
TASTING NOTE Nose: Bouquet of violets, blackcurrants, blackberry and a hint of chocolate. Palate: Well-balanced wine with ripe black fruit characters, coffee and chocolate interweaving harmoniously. There is an understated power to the wine, with layers of complexity building across the palate and then finishing elegantly with long, fine tannins. It is a generous wine yet retains poise and the elegance of great Cabernet Sauvignon.