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 nose of the 2015 Cabernet Sauvignon/ Cabernet Franc/ Merlot is very approachable with hints of black fruits, dark chocolate and cigar box. Following through onto the palate combining with lifted florals, subdued dusty tannins and balanced acidity it creates an activated and alive palate with great length and finish.
The cellaring potential of this wine is at least 12 years.