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 2017 Cabernet Sauvignon Cabernet Franc Merlot is showing sour cherry and cassis aromas. The palate combines the above fruit flavours with savoury hints of cigar box and moderate oak overtones. Well integrated fine grain tannins and good acid create a full bodied well-structured wine with notable length and lingering mouthfeel.
The cellaring potential of this wine is at least 12 years.