|Grape Type(s)||Cabernet Sauvignon|
First Drop, Mother’s Ruin, Cabernet Sauvignon, 2015
Cassis and plum fruit flavours with hints of eucalypt and florals.
Black fruits with a round mid palate, an elegant core of tannins and a textured finish.
Beef, lamb, game, mushrooms and hard cheese.
The fruit is crushed/destemed and fermented at temperatures ranging from 20- 25°C for 10 days on skins. The ferment is managed by a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation, it is drained/pressed, and transferred to 10% new French oak hogsheads, and the balance to 3 and 4 year old French oak hogsheads to undergo MLF (malolactic fermentation). Post MLF, sulphur dioxide is added, and the wines mature sur lie (on the lees) for 18 months.
Suitable for vegans!