Description
Notes from the winemaker
Simon says; “All grapes were crushed and destemmed. Fermentation was kept cool (20 to 26*C, typically reds are fermented at 28-30*C). Having a cooler ferment helps to retain fresh fruit flavour. The yeast strain used was from Bordeaux and is known to bring out the fruit flavours of Cabernet. After fermentation the wine spent 14 days on skins (called extended maceration). This process helps to soften the tannins. The wine was then pressed and racked into a mix of newer French oak barrels and old (~ 6 year old) American oak barrels. It was aged for 15 months before being blended and bottled
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