| Grape varieties |
60% Cabernet Sauvignon, 40% Merlot |
| Harvest |
Started in the final days of August, followed by Cabernet Franc, and concluded in early October with our latest-ripening grape, Cabernet Sauvignon. |
| Vinification |
The clusters were hand-picked into small, 12kg boxes after being graded for quality in the vineyard, then they were again inspected on a sorting table before being de-stemmed and pressed. The berries were put into temperature-controlled steel tanks and fermented for around 2 weeks. |
| Ageing |
Following the malolactic fermentation, the wine was racked into French oak barrels of various toast levels, where it remained for over 20 months. 6 months’ bottle-ageing followed, before release. |
| Pairing |
Perfect with red meats, game, as well as with blue and cave-aged cheeses, meat- and cheese-filled pastas. |