Bright deep maroon with a purple tint.
Blackcurrant and dark cherry perfumes are complemented by savoury notes of miso, mushroom, dried oregano and forest twigs. Underlying hints of custard and charry, spicy oak round out the lovely aroma.
Tangy, bright black cherry fruit arrives on a pure, polished stone texture. This builds to a powdery, long, dry finish with lingering black forest cake flavours.
The individual batches were destemmed and sent as whole berries using only wild yeast residing on the fruit. Cabernet parcels were left on skins for 8-20 days to extract a fine backbone of tannins and blackcurrant laden fruit. Open top and use of aeration during fermentation helped to promote a clean fruit perfume, soften the tannins and bring life to the wine. The resulting wines were matured in fine French oak for 12 months prior to blending, with limited racking to help preserve the delicate wild characters captured in this low intervention approach.
85.5% Cabernet Sauvignon, 11.8% Malbec, 1.5% Petit Verdot, 1.2% Merlot
March - April 2018
French Oak Barrique, 10% new, 90% 1-5 year old, 12 months