Winemaking 

The Cabernet comes from a relatively young vineyard that has been surprising everyone on the farm with the quality we are getting so early in its life. Wild fermented 50% whole-berry in an open top concrete fermenter for 21 days before pressed to 500 l Old French barrels. Aged for 6 months in barrel before bottled and aged in bottle for 12 months before release. 

Tasting Notes 

On the nose: Black currants, cassis and vanilla with a hint of fresh mint. 

On the palate: Vibrant Currant and cherry flavours, with a smooth balanced palette, fine tannins and slight oak. 

Technical Data 

Alc 14.1% 

TA  5.88 g/l 

pH 3.75 

RS 2.22 g/l