The vintage: A warm, dry January-February allowed for gentle ripening and plump berries as a result. Berries and bunches yielded ample juice due to the length of the season. Resulting in a wine of intense colour and flavour.
The winemaking: Fruit was hand picked and sorted, fermentation lasted for three weeks with very gentle maceration. The wine was placed into new and one year old oak for a short time prior to bottling.
The wine: An ultra-vibrant bouquet of citrus and violets with an earthy-graphite nose. Violets from the Malbec, citrus and minerality from the Cabernet Sauvignon. An ultra vibrant wine with fine tannins and a soft texture.
Drink with: Roasted Rib-Eye on the bone with creamy mash.