100% Cabernet Sauvignon
Alcohol – 13.5%
pH – 3.6
Acidity – 5.3 g/l
Res. sugar – 2.5 g/l
Grapes were hand picked from 15 to 20 year old vines, with a yield of approximately 6 tons per hectare and at a sugar level of 25 ºB and was then fermented in stainless steel tanks. Barrel maturation took place in new as well as 2nd fill small French oak barrels for 18 months. .
Aroma – Rich, complex nose of white pepper, Eucalyptus, tobacco, plum, umami (savoury), dark cherry and nutmeg.
Palate – A full bodied wine with a firm tannin structure, mocha, dark fruit and a touch of coffee.
A winter warmer best served with a juicy steak, rack of lamb infused with rosemary, lamb shank, oxtail, grilled black mushrooms, game or a guinea fowl casserole.