The grapes were cooled on crushing and cold-soaked for around two days before yeast inoculation. The yeast was chosen to maximise mouthfeel and preserve fruit and colour…The wine is fermented with a small amount of French and American oak chips to stabilise colour and act as an antioxidant.
The wine exhibits characteristic Cabernet traits and has ripe tannins and no harsh edges. Careful handling, tannin management and lots of inert gas have helped us to make this wine without adding sulphur dioxide. Organic and Sulfite Free.
A pronounced violet character leads the nose of this wine, with a grounded core of ripe raspberry, cherry and boysenberry to support. The palate shows a soft astringency in tannic structure, with a subtle bitterness alongside moderate acidity that lifts the close.
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