Flagship Cabernet Sauvignon 2015
The Cabernet Sauvignon vineyards are planted on two soil types, shale and limestone soils. Canopy management was maintained throughout the growing season and bunches were dropped to ensure quality.
Grapes are harvested by hand for greater quality assurance. The grapes are cooled overnight. Thereafter the grapes are destemmed and fermented in stainless steel tanks at controlled temperatures. Aerated racking was done twice daily to ensure a clean fermentation. Spontaneous malolactic fermentation was completed in stainless steel and a combination of French and American oak.
The wine was aged for 9 months in a combination of French, American and stainless steel tanks.
100% Cabernet Sauvignon
Acidity: 5.5 g/l
Residual Sugar: 3.1 g/l
The Cabernet Sauvignon showcases intense dark fruits on the nose like black currants that pulls through with a lingering aftertaste of herbs.
Food pairing by our chef
Chargrilled beef burger with gruyere, mushroom sauce and crunchy potato skins.