Full-bodied with great intensity of rich blackcurrant, blackberry, cherry & raspberry fruit with smooth tannins, a touch of smoky spice & hints of caramel & chocolate. Fermentation was performed in stainless steel tanks at initial temperatures of 30 degrees Celsius that were reduced afterwards to 26 degrees C so as to avoid over extraction of the skins. The wine was aged in oak barrels for 10 months during which time the malolactic fermentation took place. 92% Cabernet Sauvignon, 5% Shiraz, 3% Malbec.