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 2016 Cabernet Sauvignon/ Cabernet Franc/ Merlot shows a composition of plum and cassis with a hint of blackberry. Subsequently the palate reflects these aromas with the addition of noteworthy tannin and balanced acid. This wine has fantastic length and will cellar well.
The cellaring potential of this wine is at least 12 years.