Cabernet sauvignon

Vintage 2018

WINEMAKING

The fruit was carefully selected and hand-picked in the cool early hours of the morning into lug boxes, and placed into a cold-room at 5˚C and left overnight. The next day the bunches were de-stemmed and crushed into open fermentation tanks and covered with CO2 to cold-soak for 12 hours. The following day the juice was inoculated with yeast, and alcoholic fermentation took place at 25˚C for the next 6 days, with regular punch-downs of 4 to 6 times per day. At 1˚Balling the wine was carefully racked into a tank while the skins were lightly pressed for gentle juice extraction. The wine was then transferred into barrels for malolactic fermentation and thereafter aged for 18 months in 33% new, 33% 2nd-fill and 33% 3rd-fill French oak barrels.

TASTING NOTES

A deep, intense red colour full of seduction and promise that is layered with an abundance of dark fruit on the nose with flavours of black cherries, plums and blackcurrants and gentle hint of mint, neatly framed by the vanilla and cinnamon flavours evident from the French oak. On the palate there are further displays of black juicy fruits and delicate spicy notes that combine well with the soft, integrated tannins, leading to a long and satisfying finish and promising great ageing potential.