Description
Crafted with a light touch, the 100% Cabernet Sauvignon grapes went through whole berry fermentation on native yeast to bring out the rich fruit character without pulling in harsh tannins. The wine was then aged on the lees in French oak to enrich the texture and add additional nuance. He used 17% new oak for 16 months. The alcohol is a beautifully balanced 13.8% and total acidity reached 5.8% making it mouthwateringly delicious.
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