Winemaking

Both the Cabernet Sauvignon and Merlot grapes were picked at optimum ripeness from individual vineyard blocks. The grapes were crushed to small tank fermenters and cold soaked for three days prior to the onset of fermentation. The rack and return procedure was used daily to gently turn the ferments over the skins to extract flavour, colour and tannin. A portion of the wine underwent its secondary fermentation in oak followed by maturation in a combination of new and older French oak barriques prior to blending and bottling.

Tasting Notes

Colour: Deep brick red purple overtones

Bouquet: Mixed small berry aromas with spice, chocolate and complexed oak   

Palate: The mixed berry, spice and chocolate carry through into the palate and combine to produce full rich flavours, mouthfeel and softness.

Cellaring: 5 to 10 years