in the cellar : The wine has good fruit concentration, supported by a firm structure true to the Cabernet Sauvignon grape. Grapes are crushed and de-stemmed into stainless steel fermenters. After a five day cold soak to extract colour, the grapes are inoculated with yeast and fermentation takes 12 days, with temperatures not allowed to exceed 28°C. Pump overs were done three times per day to extract colour and tannin. Hereafter the grapes were pressed and the wine taken to barrel for malolactic fermentation, where it was aged for 14 months in 2nd and 3rd and 4th fill French oak barrels. The wine underwent a light fining before bottling in November 2014.