Grape Varieties
100% Cabernet Sauvignon
Winemaking & Maturation
Fermentation is at 24 - 28°C for 7 days to extract the fruit flavours, phenolics and tannins. There is then a short post fermentation maceration. Malolactic fermentation is also encouraged. Before bottling, the wine is clarified with albumen treatment and then cold stabilization. The wine is then aged in the bottle for 3 months prior to release.
Tasting Note
Attractive red ruby colour. The wine has a fruity nose where cherries, blackberries and currant aromas dominate. It is full bodied and creamy in the mouth with firm tannins, pronounced dark black fruit flavours and hints of tobacco. Well balanced and juicy with a long finish
Cellaring Potential
Enjoy whilst young and fresh.
Food Recommendations
Serve with all kinds of pasta and pizza dishes. Also great with sausages, pork chops, guinea fowl and minced beef.
