|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.