This is an elegant, layered and textured wine displaying Cabernet Sauvignon’s classic restrained, yet lifted, blackcurrant notes on both the nose and palate. Great fruit intensity combines with subtle vanilla flavours and soft tannins from extended barrel ageing with leather and cigar box notes adding complexity. A wonderful example of new world winemaking with a traditional touch.

The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 7 days on skins at 26° C. The skins were gently pressed in the JLB Vaslin Bucher press and all of the parcels were matured for 22 months in a mixture of new and older French and American oak..