A dark and juicy layered wine of blackcurrant, mulberry and plum flavours with velvety oak tannis that linger.
Medium red with purple hues.
Dark berry fruit with sweet toasty oak.
Blackberry, currant and spice with integrated tannis and oak.
Seared duck breast, baked ratatouille or sticky Persian lamb shanks with lentil salad.
Premium parcels of Cabernet Sauvignon fruit were fermented in rotary and static fermenters. Following fermentation on skins for seven to ten days they were gently pressed after which the wine was matured on French oak for 4 months before blending and bottling. The resulting wine has excellent depth of colour, richness and complexity.