Made to exude absolute purity of varietals character and as such display true Cabernet Sauvignon cassis and blackcurrant flavours. The wine has a fresh, minty herbaceousness backed by mocca vanilla oak. Firm structured tannins and a long finish on the palate show good ageing potential. Made with more than a nod to the classic wines of the Medoc in the Bordeaux region, showing the period of time David Finlayson spent working at world renowned Chateau Margaux.
In The Vineyard
Soil type: Malmesbury Shale on deep red clay
Produced from two outstanding clones of Cabernet Sauvignon planted as "Mother Blocks" for the South African vineyard industry due to their suitability to the deep red clay soils on Edgebaston.
About The Harvest
Harvest date: Early March 2008
All grapes were hand picked.
In The Cellar
Fermented in stainless steel tanks. A traditional punch down every 4 hours is used to extract the fine tannins and colour from the skins. Maturation took place in new and 2nd fill, 300 litre French oak barrels for 18 months.
Wood Elevation: 70 % New French Oak - Nevers, Allier, Medium Toasted
Coopers: D&J, Boutes, Vicard, Nadalie