Blend: Cabernet Sauvignon, Cinsault, Cabernet Franc & Petit Verdot
Graphite, bramble fruit, and violets are present on an elegant and perfumed nose. The palate is gentle, soft and approachable, with a lovely mid palate intensity, showing characters of ripe red berry fruits and hints of dry herbs.
Cabernet Sauvignon, Cabernet Franc and Petit Verdot is destemmed and sorted
before being whole berry fermented. Whole berry fermentation preserves fruit and
results in less tannin extraction. Gentle punch downs are done for extraction with the
emphasis on submerging the cap from time to time as opposed to attempting to
extract colour and tannin. The aim is to make a soft, aromatic wine as opposed to a
structured tannic wine. Cinsault is naturally fermented partially ( 50% ) whole bunch
with bunches being “foot crushed” and the balance being destemmed. After ferment
a skin maceration was allowed for up to two weeks, followed by basket pressing.
Varietals were aged separately for 12 months, blended and then aged for a further 6
months before being bottled without filtration.