A smooth, silky and savoury Cabernet showing toasty oak character with nuances of coffee and herbal notes.
The grapes were 100% hand harvested into 18 kilogram boxes, carefully selected and then fermented to dryness in 25,000 litre stainless steel tanks. Fermentation took place with selected yeasts and lasted for seven to 10 days at controlled temperatures of between 25 to 28å¡C. Extended skin maceration lasted for additional six to eight days, followed by 100% malolactic fermentation. The wine was matured in 225 litre French oak barrels of second and third use for a period of 10 to 12 months.
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