Blend

Cabernet Sauvignon 58%, Merlot 16%, Petit Verdot 16%,
Cabernet Franc 10%

Harvest

Harvested as separate batches between March 26th and April 11th.

Fermentation

The four varieties were picked and fermented separately in stainless steel fermenters with twice daily pump overs using the rack and return method. Fermentation temperatures at 30°C and lasted for ten days. The Cabernet Sauvignon portion was macerated post fermentation for four weeks before being pressed off to tank, the other varieties were pressed off at the end of fermentation. Allowed to settle before transfer to French Oak barriques where the wine underwent natural malolactic fermentation. The oak was approximately 1/4 new, the balance being second use and older. The wine spent nineteen months in oak before being blended and bottled in February 2007 following a coarse filtration.

Style

Medium bodied in style with excellent fruit and oak balance. Showing a degree of finesse allowing approachability now, but with the structure to age.

Tasting Note

Crimson red colour. Fruit aroma of mulberry, violets, blackcurrant and spicy cedary oak. Palate shows ripe fruit with a seamless mouth feel, nice weight and texture finishing with fine grained and silky tannins. A refined wine showing excellent balance and structure.