The grapes were hand-harvested and fermented with native yeast in open top fermenters. The resulting wine was aged for 20 months in French oak barrels and bottled unfined.
An intriguing union of rich cherry, spiced cedar and earth greets the nose. Lovely wild cherry laced with subtle dark cocoa dominates the palate, with mocha, loam and just a kiss of cola and eucalyptus joining in at the long finish. A smooth mouthfeel and slightly spicy texture add to the wine’s appeal.A Moroccan merguez tagine, or ribeye steaks with shallot red wine sauce will pair beautifully with this elegant yet spicy Cabernet.
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