Blend

Cabernet Sauvignon 75%, Merlot 15%, Petit Verdot 10%.

Harvest

Merlot and Petit Verdot on April 1st, Cabernet Sauvignon on April 17th.

Fermentation

The varieties were fermented separately in stainless steel fermenters. Twice daily pump overs using the rack and return method were used at fermentation temperatures up to 30ºC, and lasting for ten days. The Merlot and Petit Verdot were pressed off at dryness, while the Cabernet Sauvignon was macerated for a month following fermentation. After pressing the wine was settled overnight before transfer to used French oak barrels. The wine spent twenty months on oak before being blended, lightly fined with egg white and filtered for bottling. The wine was bottled in early March 2005.

Tasting Note

Mid red colour. Berry fruit aromas of blackcurrant and mulberry with dried herb and subtle oak background. Ripe berry fruit flavours, nice mid palate texture and weight give way to fine grained fruit and oak tannins. A balanced and approachable young Cabernet that will benefit from short term cellaring.