Pale salmon in colour.
Lifted bouquet of fresh fruits, red currant, musk and orange rind.
Intensely flavoured palate of red fruits and under-ripe plum notes, balanced by a savoury backbone, and fresh acidity driving the finish.
Hand harvested fruit was whole bunch pressed into stainless steel tank, with minimal skin contact. Then fermented at 13 degrees C for 14 days, with lees contact post ferment for 3 months, then fined, filtered and bottled in November 2020, retaining fresh fruit driven characters and firm acidity.
Best consumed young while expressing the bright fruit driven characters.
Varieties / Blend
36% Cabernet Sauvignon
30% Cabernet Franc