Deep, dark burgundy red
Herbacious, green capsicum meld with notes of black fruits, cedar and vanilla
The grapes for this wine were harvested on a cool night in mid April 2018. We often pick the fruit during the cool of the night to ensure low fruit temperature to preserve primary fruit flavours.
After crushing, this wine was fermented at 23˚C, using a Bordeaux style red yeast, which prevents colour loss and enhances the aromas and flavours of the Cabernet Sauvignon grape. The wine was then matured for 12 months in 50% new American oak and 50% 1–year-old French oak.