Wine:
Blend of Cabernet Sauvignon(45%), Merlot(40%), Shiraz(15%)
Technical notes:
Grapes were harvested by hand between 24°and 27˚ balling and transported in refrigerated trucks to the cellar. Cold maceration was done for 48h at 10°C to capture the specific grapes flavour and enhance the colour.
All three cultivars were fermented on the skins until dry. Pumpovers were done for 15 minutes every 3 hours. After malo-lactic fermentation, the wines were matured in second fill French oak (Cabernet and Merlot) and American oak (Shiraz) for between 12 and 14 months depending on the cultivar.
Complex wine with nuances of herbs, spice and red barries. Full bodied with excellent wood integration. WIthin 4 -6 years this wine will be fully developed. Compliments slow roasted beef, lamb, mutton and pork
