Blend 47% Cabernet 47% Merlot 6% Petite Verdot
Analysis: Alcohol 13.8%
Cellar: Skin Contact 3 weeks
Yeast NT 116, BA11, D254
Fermentation Open Top Stainless Steel Tanks
Lees Aging 16 Months on the fine lees
Harvest Date September 14th – September 28th
Each wine was fermented separately using a variety of yeast strains. After primary fermentation, the wine remained on the skins for a further 7 days for more extraction of tannins. Free wine was separated from the press wine and matured separately.
Maturation took place in 85% second fill French oak barrels and 15% brand new American oak barrels.
Blending took place after 10 months of aging and was matured as a blend for a further 6 months prior to bottling.
This wine is not fined or filtered and will produce sediment with bottle aging.
This wine has a gorgeous nose of violets and Kenyan coffee, leading to flavors of dark fruits and touches of vanilla and smoke. The tannins are beautifully balanced with a touch more acidity than previous years, ensuring the palate is focused. A very accessible wine in its youth but may be cellared for a further 5-7 years for added complexity.
Bottled March 29th 2010 392 cases produced