The Cabernet fruit was hand-harvested in early May, tank fermented over a two week period and then matured for 18 months in French oak barrels. Bottled with screw caps in early December 2005, the wine was "rested" for a year before being released in early December 2006.
This is a light to medium bodied Cabernet with gentle blackcurrant and blackberry aromas and palate complemented by some subtle French oak and fine, ripe tannins. Typical of our Cabernet Sauvignon, this wine will benefit from bottle ageing and should be at its best between 2008 and 2010.