COLOR: Deep Opaque Ruby.
NOSE: Blueberry, Cassis and Strawberry with hints of Baseball Glove Leather.
PALATE: Dark Summer Fruit with Spice, Chocolate Cherry.
FINISH: Long Supple finish with lingering Black Fruit and Mocha Spice. TANNINS & ACID: Balanced
throughout with Soft to Medium Tannins.
DECANT: This Wine will enjoy some air after its long hibernation and reward you with a richer food
pairing to match.
HARVEST DATE: 14 September 2013 Early Morning.
TONS HARVESTED: 6.7
BRIX: 25.5’ with a 48 hour Cold Soak.
FERMENTATION: Lallemand D-80 Yeast, Secondary Fermentation with ML Alpha.
COOPERAGE: Nadalié (Colbert) French Oak, 22 Months.
BOTTLING: 12 August 2015, 367 Cases produced Alcohol, 14.5% pH, 3.64 TA, 6.3 g/L
Six of the best pairings for Cabernet Sauvignon
Steak. The obvious one. A good burger. Which is, after all, simply chopped steak. … Beef short ribs and
other braised beef dishes. Slow-braised beef – or venison – can be great too especially when cooked in
red wine. … Roast or grilled lamb. … Portabello mushrooms. … Cheese.
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