|Grape Variety / Varietal||
33% Cabernet Franc, 33% Merlot, 34 % Cabernet Sauvignon
Minimal interference and additions, along with wild fermentations ensured that the wine expressed the unique characteristics of the te r r o i r. At the winery the grapes were chilled overnight. Wild/natural alcoholic fermentation commenced after 3 – 4 days and lasted for 1 – 2 weeks. Pump-overs were done twice per day to ensure optimum colour, flavour and tannin extraction. The wine was left to macerate in the skins or 2 – 3 weeks after the completion of fermentation and before pressing. After 12 months as separate components, the wines were racked and blended and returned to barrel for further maturation. Wood Maturation: 26 Months, 10% new French, 20% 2nd fill & 70% 3rd fill oak barrels.