| Style: |
Deep red wine with well
rounded, full of structure. Intense aromatic flavours of
fruitcake, berries, liquorice and chocolate integrate well. |
| Fusion: |
56% Cabernet
Sauvignon: 20% Cabernet Franc; 10% Merlot; 10% Malbec and 4%
Petit Verdot. The 5 cultivars are vinified separately,
basket pressed and blended after maturation. |
| Yield: |
8-9 tonnes per
hectare depending on the cultivars. Hand harvested in small
crates and hand sorted. |
| Fermentation: |
24 Hours cold soaking
on skins, fermentation over 5 days in open stainless steel
tanks @ 28° C with manual punch down every 4 hours. Cellar
has no pumps and all processes are gravity fed. |
| Climate: |
Sea facing slopes
200-300metres above sea level. Cool sea breezes flow in
overnight. Dry land vineyards with supplementary drip irrigation
only to retard the ripening and flavour gathering process. |
| Maturation: |
Matured for 12 months
in new 225l tight grained French and American Oak Barrels. |
| Ageing: |
Can be enjoyed now
and will mature well over the next 10 to 15 years. |
| Analysis: |
Alcohol
Sugar
Acidity
pH
|
13.5%
2.14g/
l5.83g/l
3.7 |
|
| Production:
|
Vintage
1999
Vintage
2000
Expected
2006 |
1800 cases
4500 cases
9500 cases |
| Current
pressing: |
60 tons |
| Bottling: |
Bottled and labelled
on the estate. |
