90% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc
Components of the final blend were harvested, fermented and aged separately. The wine was left on skins for 14 days and plunged down twice daily to build palate weight and structure. The wine was aged in
seasoned French oak for 24 months.
The nose displays a mix of red and black fruits – blackcurrant, blackberry and cherry ripe with underlying bayleaf.
A fruit forward Cabernet Sauvignon blend that exposes fine tannins, black fruit- blackberry, blackcurrant and a herbal edge. The flavours are well supported by toasty, seasoned French oak characters and a savoury complexity.