In the Bottle
How we make it: This beautifully balanced red is a blend of Cabernet Sauvignon, Shiraz and Cinsaut. The grapes are crushed into stainless steel tanks and fermented immediately with the inoculation of dry Saccharomyces yeast; at 24-26°C for 6 days until dry on the skins to extract good colour and enough tannin, yet retain maximum fruit to make for a well-structured wine. Skins are then pressed into stainless steel tanks with a small amount of French oak chips for malolactic fermentation. Thereafter, the wines are sulphured and left on fine lees until it is time for blending. The three cultivars are blended with extreme care to create a perfectly balanced, easy drinking wine with soft tannins.
How to store it: 4 to 6 years
Food suggestions: This perfectly balanced wine goes well with curries and stews.
