Grape Variety: Cabernet Sauvignon
Winemaking: The grapes are de-stemmed and lightly crushed before a brief maceration period and subsequent fermentation lasting approx. 10 days. During fermentation the skins are kept in continuous contact with the must through punching them down as they rise to the surface. Towards the end of the fermentation the temperature is allowed to rise in order to extract the maximum of colour and flavour.
Description: This Cabernet Sauvignon is a classic red wine to accompany substantial, hearty meat dishes. Extremely deep and concentrated dark ruby in colour, it is spicy and assertive on the nose, lightly herbaceous it opens up in the glass, building incrementally in the mouth with ripe tannins, spicy wood and sweet black fruits leading to a monumental finish underpinned by its tannic structure. This Cabernet is a nicely evolved wine and already delicious, but with the depth of fruit and tannin to age.
Food Choices: Beef and lamb, game, venison and mature cheeses.