Cabernet Sauvignon 57%, Merlot 21%, Cabernet Franc 12% and Petit Verdot 9%.
Harvested as separate batches between March 9th and March 23rd.
The four varieties were picked and fermented separately in stainless steel fermenters with twice daily pump overs using the rack and return method. Fermentation temperatures up to 30 degrees C and lasted for ten days. The Cabernet Sauvignon portion was macerated post fermentation for four weeks before being pressed off to tank, the other varieties were pressed off at the end of fermentation. Allowed to settle before transfer to French Oak barriques where the wine underwent natural malolactic fermentation. The oak was approximately 20% new, the balance being second use and older. The wine spent nineteen months in oak before being blended and bottled in February 2009 following a coarse filtration.
Medium bodied in style with excellent fruit and oak balance. Showing a degree of finesse allowing approachability now, but with the structure to age.
Crimson red colour. Fruit aroma of mulberry, violets, blackcurrant and spicy cedary oak. Palate shows ripe fruit with a seamless mouth feel, nice weight and texture finishing with fine grained and silky tannins. A refined wine showing excellent balance and structure.
A wine that will benefit from medium to long term cellaring.