The Cabernet Sauvignon 2018

Cultivar:

•  100% Cabernet Sauvignon

Tasting notes:

• Richly layered, mulberries, smokey notes, leather, liquorice and cegar box
• Firm but smooth tannin structure
• Rib-Eye Steak with Red Wine Jus. Portabello mushroom with butter and garlic

Winemaking notes:

• Harvested early in the morning and cold soaked for 7 days at 11˚C
• Fermentation over 8 days with 5 punch downs a day
• 9 days post-ferment maceration

Oaking regime:
18 months in French oak
100% New French Oak

Analysis:
Alc.: 14.27%
TA: 5.7 g/l
rs: 1.0 g/l
TSO2: 55 mg/l
Total production: 1 barrel