Description
VINIFICATION
Cabernet Sauvignon from two estate blocks were hand-picked, crushed and de-stemmed into open fermenters on dates almost 1 month apart on 16 March 2022 and 14 April 2022. The ferments were both inoculated with cultured yeast and co-inoculated with malolactic bacteria and gently plunged for a period of 7 and 10 days until dry. The ferments were pressed off into separate batches into a combination of new (25%) and seasoned French oak and matured for a period of 19 months. A small amount of Malbec and Cabernet Franc were blended in prior to filtering and bottling in October 2023.
TASTING NOTES
The nose presents with gentle wafts of cedar cigar box and blackberry briar, with a distant air of black pepper, sumac, and mocha. On the palate, black cherries, dark plum, and blackberries weave seamlessly together, hemmed about with notes of graphite, violet, and olive tapenade.
Best Drinking: Now – 8 years.
Food Pairing: Roasted lamb with thyme and rosemary or venison with wild mushrooms.
COMPOSITION
Alcohol: 13.5%
pH: 3.53
Total Acidity: 6.4 g/L
