Cabernet Sauvignon


Cold-soak for maximum colour extraction took place over 48 hours. Fermented
between 22 and 24 degrees celsius. Small portion completed malolactic fermentation
and ageing in barrels. Final blend was aged 4 months with staves,

40% French and 60% American Oak.

Alcohol 19.98 %
Total acidity 5.0 g/L
Residual sugar 5.1 g/L

Additional Info

An aromatic combination of cigar box, spice and mint. The palate is mostly savoury with plenty of smooth tannins.
Pairs well with lamb, beef, smoked meats, firm cheese like matured cheddar or hard cheese like Pecorino.

Additional Info
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