The blend consists of 30-40% Merlot and Cabernet Franc, a touch of Malbec, Petit Verdot, and Carmenere 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 2018 Cabernet nose displays dark cherries with a hint of cranberry. This fruit profile flows onto the palate combining with nice spicy oak and firm yet restrained tannin. This creates a well-balanced, long lingering mouth feel.
The cellaring potential of this wine is at least 12 years.