The Cabernet blocks we chose for this wine were selected on dark fruit flavours and fineness of tannin. Fruit was de-stemmed, then put straight into warm ferment, with twice daily pump over of skins. Wine was pressed off skins when ferment was dry and desired palate weight and tannin extraction was achieved. Then oak matured with French and American oak for 9 months. Following oak maturation, the blend was lightly egg fined, then filtered prior to bottling.
Debbie Lauritz - Bachelor of Agricultural Science (Oen)
Deep ruby with a vibrant purple edge.
Ripe stewed plums on the nose with a touch of prunes.
Full-bodied with ripe plums and sweet cassis fruits; juicy ripe mid-palate sweetness with subtle oak integrated to add texture and weight. Fine, persistent tannins give the wine structure and length.
Up to 7 years.
Beef stew, pot roast or grilled meats accompanied by dark mushroom or red wine sauces.