Hand-picked on the 10th March, 31st April and 8th of April our Malbec, Cabernet Franc and Cabernet Sauvignon were de-stemmed into small open-topped fermenters. The ferments were hand plunged and pumped over to aid in extracting all the flavour and colour from the berries. The wine was pressed to French oak barrels (20% new) where it spent the next 12 months.
A unique blend of 60% Cabernet Sauvignon and 30% Malbec and 10% Franc lends this wine immense power and depth. Cassis, blackberry, tar, and tobacco aromas lead into a powerful, brooding and intense palate that seems to go on forever. A muscular, dark beast that would be spectacular alongside a rare Wagyu eye fillet.
