Vibrant red-ruby in colour, with aromas of redcurrants and blueberries. These berry fruits are underlined by subtle hints of dark chocolate.
The palate displays more Eden Valley characteristics with blackberries, cedarwood and dark spices. The palate provides plenty of intensity, and a savoury character with mouth-filling tannins.
The grapes were handpicked and de-stemmed into an open top fermenter, where they remained on skins for 14 days, daily plunging extracted the colour and tannin required for this Cabernet’s structure. The ferments were pressed into French oak hogsheads for maturation.
This wine will gain further complexity from cellaring.
Best drunk with slow cooked braised Hare like the ones digging holes in the vineyard!