This Cabernet Sauvignon is full bodied with notes of blackberry, sweet tobacco leaf and warm caramel with velvety tannins on the finish.
The Cabernet Sauvignon was cold macerated to promote colour and flavour extraction. After 3 days it was warmed and fermentation was started with carefully selected yeast. Fermentation lasted 10 days, after which the grapes were gently pressed and the wine was transferred to tank. The wine went through malolactic fermentation before being sent to age and evolve in barrel for 16 months. Only the best oak barrels were selected to form the final wine.
This wine is rustic, with notes of forest underbrush, dark berries, figs, and mocha. The wine is structured by a smooth and silky tannin and supported by raspberry, cassis, and blueberry pie filling, vanilla, and toasty flavours, with a finish that lingers with flavours of fresh brewed hazelnut coffee.
Food Pairing Notes
This rich, elegant wine is perfectly matched with dishes like sticky BBQ beef ribs, pan-roasted veal chops, beef carpaccio, blue cheese burgers, and cheeses like aged cheddars, Gruyere, Asiago and Pecorino.