|Grape Varieties||Cabernet Sauvignon|
|ABV (Alcohol By Volume)||14.7 %|
|Bottle Size Available||75 cl|
|Type of Soil||Hutton Clovelly soils with high gravel content|
|Vinification||The grapes were hand-picked in the cool of early morning. On the sorting table, all excess stalks and inferior berries were carefully removed. Grape bunches were gently destalked with a Bucher de-stalker and lightly crushed. Fermentation took place in 7-ton, open-top stainless steel tanks with yeast WE 372 being added to the juice. The wines were pumped-over and punched-down manually 5 times per day ensuring maximum colour extraction from the skins. After primary fermentation the maceration period was 10 – 16 days before pressing. Each variety is maturated separately (micro-vinified) in oak barrels before blending and eventual bottling.
Ageing: 17 months – 300 litre French Oak barrels (20 % new)
Ideal with red meat like beef and lamb. Also enjoyable with poultry.