Technical notes : Cabernet Sauvignon grapes were harvested by hand at 26° balling and transported in refrigerated trucks to the cellar. Cold maceration was done for 48h at 12°C to capture the specific grape flavours and enhance the colour. The grapes were fermented for 9 days at 24°C on the skins until dry. Pumpovers were done for 30 minutes every 3 hours. After malo-lactic fermentation, the wine matured in second fill French oak for 14 months.
Description : A full bodied, herbaceous wine with herbal notes like oreganium and other sweet herbs. Rich and elegant fruit concentration on the palate. Enjoy this wine with fillet steak or a lamb shank. Drink within the next 4-6 years
