Cabernet Sauvignon

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The grapes were picked at 24.5 Brix and lightly crushed into 10-ton open top fermenters. The must was fermented at a regulated 27°C with regular pump overs. The wine underwent malolactic fermentation in tank.

These West South-West facing decomposed granite slopes are at an altitude of 100–150m above sea-level. The cooling sea breezes from the nearby Atlantic Ocean, keeps the vines and their fruit cool during the warmer days of the ripening period. In turn, this allows for the maximum flavour, colour and tannin development. The vines are trellised on a seven-wire hedge system and receive only supplementary drip irrigation.

It was racked and then returned to 30% new French oak barrels, for 14 months.