Vintage & Viticulture

This vintage had great weather conditions that gave us beautiful, ripe, clean Cabernet Sauvignon fruit.

Winemaker’s Notes

The juice underwent fermentation on its skins for 14 days, using selected yeast. Oak barrel fermentation and aging in French and Hungarian barriques for 24 months adds complexity to this rich red wine. This wine also underwent complete malolactic fermentation.

Tasting Notes

A deeply coloured wine with a complexity of aromas, including intertwining notes of spice, blackberry and cocoa that will evolve with cellaring. Pair with roasted leg of lamb, rib eye, bone in with wild field mushrooms or strong cheeses.