This wine is a blend of 58% Cabernet Sauvignon, 23% Petit Verdot and 19% Merlot.
All vineyards are unirrigated and produce low yielding vines (4 to 6 t/ha), giving a pure expression of its environment. The grapes are ripened to peak maturity (around 25 Balling) before being hand harvested and delivered to the cellar.
After destemming the berries pass over a sorting table for the removal of all unwanted material, raisins or green berries. The berries then fall through a crusher and drop via gravity into stainless steel or wooden fermenters. Fermentation takes place by the yeast naturally occurring on the grape and can take up to 14 days to complete.
Extraction occurs through regular punch-downs in open wooden fermenters. Depending on tannin quality, ripeness and development the wine can remain on the skins for up to an additional 2 weeks before pressing in a basket press. Malolactic fermentation takes place in barrel, after which the wine is racked and returned to barrel for further maturation.
Maturation takes place in small 225-litre French barriques - of which 40% are new - and lasts for 20 months with regular rackings. The wine received a light egg white fining before bottling with no filtration.
6400 bottles were produced.
- PH: 3.75
- TA: 5.7 g/l
- RS: 2.0 g/l
- Alc: 14.3 % by vol.
This wine exhibits a dark plum skin colour in the centre with a bright ruby rim.
The nose has aromas of fresh Christmas cake, dark cherries, ripe mulberries, blackcurrant and a hint of roasted fennel bulb and mint. These are underscored by notes of cocoa and savoury meats with hints of roasted almonds and cedar to complement this complex nose.
Full, rich, lingering and dry is the best way to describe the palate. It is mouth-filling and packed with flavours of dark cherries, plums, cassis and mulberries. This blend offers ripe fruit flavours with a savoury mid-palate of smoked meats, fennel bulb and roasted spices. The tannins are firm and dry, offering an exceptionally long finish.
Serve with smoked meats, venison pie, beef fillet with a red wine sauce or an oxtail stew made in an osso buco style. The wine also pairs well with hard cheeses.
To be enjoyed immediately after release but will improve with cellaring for up to 12 years from harvest.