All the grapes were cold macerated in tank at 10 degrees centigrade for 3 days. During fermentation, the wine was pumped over regularly to ensure soft tannin and flavour extraction. After fermentation was completed, the wine was left on the skins in full tanks for an extended period of 7 days to help integrate and round the tannins as well as assist in the structuring of the wine. The wine was then sent to barrels for 12 months where malolactic fermentation was completed. Only French oak barrels were used, less than 10% new wood, the balance being second, third and fourth fill barrels. Wine The wine has typical Cabernet aromas of black cherries and cassis together with a restrained and well integrated backbone imparted by the judicious oaking regime. The palate is fruit driven with juicy dark chocolate, opulent red berry fruit and an elegant minerality. A soft, stylish wine with ripe tannins, juicy fruit and excellent acid integration, makes it both deliciously easy to drink, as well as rewarding to savour. Drink now or over the next 4 years. Analysis Alc: 14.8% R.S. 2.4g/l T.A. 5.6g/l pH: 3.69 V.A. 0.79 Production 430 x 12 bottle cases