About this wine

Vineyard and terroir

Cabernet Sauvignon is grown in south-facing vineyards, where the exposure supports full ripening. The vertical espalier-trained plantings have approximately 5,000 vines per hectare and stand on medium-rich morainal and gravelly soils. Yield is 49 hl/ha.

Grapes

Cabernet Sauvignon.

Vinification

Fermentation takes place on the skins in stainless-steel tanks at a controlled 28–30°C. Regular gentle punch-downs promote the extraction of colour, flavour and ripe tannins.

Ageing

The wine matures in oak for 12 months: two-thirds in barriques and tonneaux and one-third in 35 hl casks. A further 12 months of bottle ageing precedes release.

Technical data

Alcohol: 13.5% vol. Total acidity: 5.0 g/L. Residual sugar: 0.8 g/L.

Tasting profile

Deep and dark in colour. Sweet blackcurrant, plum and cassis lead the bouquet, intertwined with herbs, earth and liquorice. The full-textured palate is elegant, savoury and supple, with ripe, sweet tannins.

Serving and pairing

Serve at 16°C. Pair with roast beef and its trimmings, lamb steaks glazed with balsamic vinegar and redcurrants, venison, game or mature cheeses. Cellaring potential is 6–8 years.