This is a more traditional cabernet sauvignon, with strong earthy tannins and deep plum and black fruit flavours.

It was destemmed and crushed, and fermented on skins for around 3 – 4 weeks, using commercial yeasts, in an open fermenting vat. We then pressed it using our tiny basket press (a 2 day pressing job, resulting in very, very red hands).

We matured if for over 15 months in a mixture of Hungarian and French oak, of which 30% was in new French oak.

It’s a solid table wine, and goes very well with hearty food.