All grapes used to make this estate distinctive wine come from vines situated against the slopes of the Dassenberg Mountain planted in deep decomposed granite soils called Oakleaf. These Rickety Bridge slopes are North and Westerly facing. Well manicured and settled vines yielding 6 tonnes/ha.
The Cabernet Sauvignon was harvested by hand on 04 March 2009 at 24.8º Balling.
Fermentation took place in an open fermentation tank at 28˚C with five manual punch downs daily. The wine was pressed gently up to 1.2 Bar pressure after 26 days skin contact. Malo-lactic fermentation took place in stainless steel tanks and the wine was then aged in 30% new and 70% older small French Oak barrels. Total maturation time in barrel was 24 months.
Classic, elegant and layered with concentrated red fruit and accents of mint, pencil shavings and oak spice. It shows a powerful fruit expression on the mid palate with savoury mineral and smokey undertones and well integrated cedary oak nuances. Firm yet polished tannins give a textured palate and a finish of lingering intensity.
Peak potential from 6 years, aging up to 10 years.
Lamb, beef, venison, strong cheeses
Sugar: 3 g/l