In the Bottle
How we make it: The Cabernet Sauvignon and Merlot are harvested and fermented separately. Skins and juice are fermented together until dry; and mixed 4 times a day to ensure that maximum colour and flavour is extracted. We press the skins and Malolactic fermentation takes place in steel tanks on French oak staves. It is sulphured and left on the staves for 2 months to mature. The cultivars are then carefully blended and prepared for bottling.
How to store it: Up to 3 years
Food suggestions: This fruity blend goes well with red meat, flavoured pasta and pizza, spicy curry or poultry.
