|
Full bodied with great intensity of rich blackcurrant, blackberry, cherry and raspberry fruit with smooth tannins, a touch of smoky spice and hints of caramel and chocolate. Fermentation was performed in stainless steel tanks at initial temperatures of 30 degrees Celsius that were reduced afterwards to 26 degrees C so as to avoid over extraction of the skins. The wine was aged in oak barrels for 10 months during which time the malolactic fermentation took place. 92% Cabernet Sauvignon, 5% Shiraz, 3% Malbec.
|
