A medium to full-bodied wine with layers of dark fruit and mint.
Excellent served with robust red meat dishes as well as sautéed or pickled vegetables.
Grapes were harvested at 23 - 25ºB, and cold soaked for two days prior to primary fermentation. Fermented until dry at 24 - 27ºC, extraction of colour and varietal aromas by means of pumpover and delastage in static red fermenters. Malolactic fermentation and maturation took place in stainless steel tanks with 2g/L of selected medium toast French oak staves for approximately eight months. The cold soaking period as well as a slower yeast strain used during primary fermentation results in a well balanced wine with beautiful varietal characters and good finish.
This full-bodied Cabernet Sauvignon displays aromas of fresh black current and mulberries. The palate is elegant with notes of dark berries and a hint of oak followed with a lingering finish.
Ready to be enjoyed now with the potential to age for three years.