In the cellar Grapes were hand sorted three times, crushed and left to cold soak on the skins for five days. After fermentation the grapes were basket pressed and allowed to undergo malolactic fermentation in stainless steel tanks. The wine was then aged for 16 months prior to bottling. Fermentation Temperature: 28°C. Wood Ageing: 16 months in French tight grain oak barrels (20% second, 30% third fill and 50% fourth fill)
Tasting Exceptionally intense and complex on the nose with blackberry, black cherry and bramble in abundance and subtle hints of forest floor, dark chocolate, aniseed and spicy tobacco. The walk in the Black Forest continues with blue and blackberry dancing on a tight rope with focus and concentration, following through onto a perfectly balanced, fine-grained, velvety palate. The finish lingers with hints of fresh mint, cinnamon and perfume. Complex and structured.
Ageing potential 8 to 10 years
Blend information 53% Cabernet Franc; 36% Malbec; 3% Cabernet Sauvignon; 5% Merlot and 3% Petit Verdot