Cabernet Sauvignon

Fruit from our wing block and top block was picked individually on March 23rd. The top block was then naturally fermented with 40% whole bunch, the wing block with 100%. These were pressed after 20 days on skins to oak, 50% new, and matured while undergoing malolactic fermentation. They were blended into a one year old barrel in spring and sulphured, before bottling in late summer. Only 216 bottles, 12 magnums and 6 jeraboams produced.