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.