Cherry, blackcurrant and vanilla notes combined with capsicum in an approachable Cabernet style.
Minimal intervention winemaking techniques were used to allow the true Californian terroir to shine through. The grapes were fermented in stainless steel tanks with native and selected yeasts. Minimal pump-overs took place to avoid over-extraction of tannins. Minimal use of French oak influenced the maturation which lasted for six months, adding subtle complexity.
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