COLOUR: Dark red with crimson hues.
AROMA: Blueberry aromas with subtle herbs and a spicy oak background.
PALATE: Blueberry with spice and a touch of herb flavour backed by classic
cabernet tannins, driving length and persistence.
“The grapes are crushed and fermented in two batches; one on skins for seven
days before being drained off, and the other fermented and left on skins for an
extra four weeks extended maceration. These two variations help to show off the
classic cabernet structure, while also assisting to maintain colour vibrancy and
varietal flavours. The new wine is then racked into new and older French oak
barriques for malolactic fermentation and 18 months maturation before being
blended and prepared for bottling. The wine is released after an extra six to
twelve months age in bottle.” Warren Proft, winemaker