Blend

Cabernet Sauvignon 53%, Merlot 28%, Cabernet Franc 14%, Petit Verdot 5%

Harvest

Harvested as separate batches between March 30th and April 19th.

Fermentation

The four varieties were picked and fermented separately in stainless steel fermenters with twice daily pump overs using the rack and return method. Fermentation temperatures at 30°C and lasted for ten days. The Cabernet Sauvignon portion was macerated post fermentation for four weeks before being pressed off to tank, the other varieties were pressed off at the end of fermentation. Allowed to settle before transfer to French Oak barriques where the wine underwent natural malolactic fermentation. The oak was approximately 1/3 new, the balance being second use and older. The wine spent eighteen months in oak before being blended and bottled in March 2003 following a coarse filtration.

Style

Medium bodied in style with excellent fruit and oak balance. Showing a degree of finesse allowing approachability now, but with the structure to age.

Tasting Note

Crimson red colour. Sweet fruit aroma of cassis, mulberry, violets, blackcurrant and fine cedary oak. Palate shows ripe fruit with a seamless mouth feel, nice weight and texture finishing with fine grained and silky tannins. A refined wine showing excellent balance and structure.

A wine that will benefit from medium to long term cellaring.