The blend consists of 30-40% Merlot and Cabernet Franc with the remaining Cabernet Sauvignon. Low crop level is important to ensure the fruit ripens if the weather turns and to achieve maximum flavour. Half this Cabernet Sauvignon was fermented for 2 weeks on skins with plunging of the cap 4 times a day. The remainder of this wine was fermented for 4 weeks on skins before pressing. Natural yeast is used throughout. The wine undergoes oak maturation for 24 months before final blending and bottling without filtration.
The bouquet of the 2014 Cabernet Sauvignon Cabernet Franc Merlot is exhibiting black currant, dark fruit and chocolate with cigar box under notes. This fruit follows on to the palate to meld with the fine grain tannins and multi-layered acidity. The palate is full and lingering.
The cellaring potential of this wine is at least 12 years.