Cabernet Franc 31%, Merlot 31%, Cabernet Sauvignon 28%, Petit Verdot 10%
AWARDS:
4.5 Stars - Platters Guile
92 points - Tim Atkin
91 points - Wine Mag
90 points - Gilbert et gaillard
Gold - Cab Franc Challenge
WINEMAKING:
- All the componenet cultivars were de-stemmed without excessive crushing and all unwanted stalks removed on the sorting table. The whole-berry component in the open stainless-steel fermenters was at 30%.
- After 12 hours of cold soaking each of the musts were 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.
- 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 second and third fill French oak barrels for secondary malo-lactic fermentation.
- Maturation in 225 litre French oak barrels lasted for 13 months.
- The specially selected barrels for all 4 varieties were then blended and lightly filtered prior to bottling.
TASTING NOTES:
- Intense mulberry, plum and pepper spice with a hint of mint evolves to notes of Christmas cake and leather. The rich, juicy mid palate runs seamlessly onto a long, mineral finish.
14.5% Alcohol
