Cabernet Sauvignon 2013


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WineState Magazine – 4 stars

“100% Cabernet Sauvignon”

Fruit was crushed/destemed before small batch open fermentation. The fermentation takes 7-8 days @ 24 – 26 C, during which the cap is managed with regular plunging by hand. Extended maceration on skins for 21 days before a gentle pressing. MLF was carried out in barrel. The wine was matured for 18 months in French oak (33% new barriques)

Nose:  The lifted bouquet of boysenberry, blue fruits & violets with hints of earthy notes & dark chocolate

Palate: The wine is medium to full body, displays a complex mix of cigar box, cassis & forest floor. Balanced with richness of the natural Cabernet structure, layered tannins & a long rich finish.

Alc/Vol: 14.5%



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