Blend 80% Cab Sauv 20% Merlot
Cooperage 100% New oak [80% French 20% American]
Both wines for this blend were vinified separately in open top fermentation tanks. Both lots were crushed and de-stemmed and cold soaked for a period of 7 days.
Tannin, acid and enzyme additions took place and the must was allowed to warm up naturally.
The must was inoculated with D254 yeast strain and fermentation took place over a 7 day period with peak fermentation temperature at 28 degrees Celsius. The cap was punched every 2 hours for the first three days to facilitate color and tannin extraction.
After alcoholic fermentation the wine was macerated for a further 7 days for more tannin extraction.
The free run was drawn off and the skins transferred to press, the press fraction was kept separate for both lots. The wine was racked off gross lees to barrel and the wine inoculated with ML bacteria [MBR VP41] and malo-lactic fermentation finished 6 weeks later after which the wine was sulfured and topped.
The wine matured for 18 months with three rackings at 4 month intervals to clean the wine and to eliminate the sediment.
Prior to bottling the wine was pre-filtered and bottled May 5th, 2008.
Color – Dark and inky, typical Bordeaux in color
Nose – Cigar box with bitter chocolate and smoky notes
Color – full bodied and lush with firm, rich tannins that may warrant cellaring for the next 2-3 years. The palate is fruit forward with dark cherry and plum, with chocolate undertones.
Food Pairings – lamb shank, fillet steak with reduced mushroom and red wine sauce