Winemaking: Reserve status is only endowed if the grapes and resulting wine measures up to exceptional standard. Hand selected grapes from older, lower yielding vines are used. Fermentation is done with a selected yeast strain under controlled temperatures. Manual plunging during this period ensures optimal colour extraction. After five days the tanks are closed and allowed to macerate for a further period, normally 10-14 days. Pressing follows and the wine is transferred to barrel for the secondary fermentation. On completion a final quality check and analysis is performed and the Reserve is then prepared for barrel ageing. Bottling is followed by hand labelling and further bottle maturation.
Tasting Notes: Classic Cabernet aromas of blackcurrants, brambles, dark cherry and hints of violet are supported by a vibrant nose. Lead pencil shavings and cedar aromas compliment the overall complexity and sophistication. A powerful entry showcasing sweet, ripe black fruit balanced by full, structured tannins. A lingering finish and beautifully rich mouthfeel alongside appetising acidity reveals great maturation potential and an underlying elegance.
Analysis: Alc 14.19% | pH 3.68 | TA 5.9 g/l | RS 1.6 g/l