Cabernet Franc 70%, Merlot 10%, Cabernet Sauvignon 10%, Petit Verdot 10%
AWARDS:
94 Points - Platters Guide
WINEMAKING:
- The hand selected cultivars for this blend were destemmed without excessive crushing and all unwanted stalks removed on the sorting table. The whole berry component into the open stainless-steel fermenters was at 30%.
- After 12 hours of cold soaking each of the musts was inoculated with a commercial yeast strain best suited to the specific variety.
- Pump overs were given three to four times daily to extract colour, tannin and flavour. Each tank also received a single rack and return for further soft extraction.
- Fermentation for each of the cultivars ran at 24-28 degrees Celsius and lasted for 5- 7 days.
- Thereafter the wine was gently pressed and free run was consolidated with sufficient press fraction to enhance structure.
- The wine was gravity fed to 80% new, 10% second fill and 10% third fill 225 litre French oak barrels for secondary Malolactic fermentation.
- After 12 months of maturation the component cultivars were blended together and racked back to barrel for a further 6 months of integration.
- The specially selected barrels were lightly filtered prior to bottling.
TASTING NOTES:
Classic upfront cassis, mulberry and dark plum with notes of cigar box and liquorice. Firm, ripe tannin supports the rich midpalate and elegant pepper spice finish.
