A PASSION FOR PERFECTION
This wine consists of only one cultivar, Cabernet Sauvignon. The grapes were handpicked. The grapes came in at 25 Balling, were destemmed and cold maturation lasted 48 hours. After cold maturation, the pulp was inoculated with a yeast strain and fermentation took place for a period of 16 days at a temperature of 25-26C. In this 16 day period regular (4 times per day) pump overs were exercised. The juice was pressed when the fermentation finished witch paved the road for Malolactic fermentation to start and finish in 18 days. The wine matured in 100% French oak barrels for a period of 12 months. After maturation, the wine was prepared for bottling.
Cellar Master Comment
The wine has aromas of ripe blackberries and plums, with an undertone of juicy dark cherries and cigar box. On the palate the wine shows good structure, subtle soft tannins with dark fruity flavours. Maturation potential 5-8 years.
Flavours of blackberries and dark cherries.
Enjoy with red meat dishes.
Best enjoyed at 18 degrees Celsius.