This wine is made
from 100% Cabernet Sauvignon fruit, from the Mallaluka vineyard.
Fruit was crushed and fermented in open containers. Fermentation was
carried out at approx. 23 degrees C to dryness. It was pressed and malo-lactic
fermentation carried out. The wine then spent 18 months in French oak
hogshead for maturation and complexity. This wine is unfiltered and
unfined. It will continue to develop in the bottle for a number of years.
A sediment and crust will form after some time in the bottle, so it
is recommended that this wine be decanted before serving. This wine
will reward cellaring for at least two years before consumption and
will continue to improve for many years after that.
Deep red with purple tinges. The nose is intense and fruity, full of
berries and plums. The wine fills the mouth with berries, blackcurrants
and chocolate. The finish is long and full of fine-grained fruit and
oak tannins and fresh acidity.
Enjoy with red meat dishes or hard cheeses.
pH = 3.2;
Titratable acidity = 7.4 g/l;
Alcohol = 13.5%. Potassium metabisulphite (preservative 224) was added
during winemaking.
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