Cabernet Franc, with Merlot, Cabernet Sauvignon and Petit Verdot
Vineyard & Vinification Note
Vineyards: Soil type is part clay, part Bolgheri conglomerate. Training is cordone speronato (spurred cordon). Density is 6,500 vines per hectare.
Seasonal summary 2013: A wet winter and spring resulted in good water reserves in the ground for the summer. The summer temperatures were back to “normal” without the periods of excessive heat experienced the previous few vintages. A rainfall the last week of August gave the vines a good boost and prolonged the ripening process. The fine weather continued through September. All this combined gave optimum ripening conditions and a good balance between sugar ripeness, phenolic ripeness and acidity.
Harvest: In 2013 the harvest began the second week of September and finished the second week of October. All harvesting is done by hand.
Vinification: Grapes are strictly sorted both before and after destemming. Fermentation takes place in stainless steel vats for 3 to 4 weeks at 28°C. 60% of the wine undergoes malolactic fermentation in oak barrels, the remainder in stainless steel.
Ageing: The wine is aged for 15 months in 90% new French oak barriques and the rest in one-year old barrels. The wine is further aged for at least 12 months in the bottle before release.
Alcohol: 14.5% Total Acidity: 4.7 g/L PH: 3.68
First vintage: 2006 – Winemaker: Helena Lindberg – Consultant: Michel Rolland
On the nose an intense mix of red fruit, spice and freshly ground coffee. The complex nose is followed up on the palate with velvety tannins and a wonderful depth of flavour. This is a full bodied wine which with its tannin quality and balance remains elegant on the finish.
Ageing potential: 12 to 15 years
The deep well of black currant, blackberry, spice and wild herb aromas draw you in, while the pure fruit, supple texture and fine structure hold your attention. Balanced and long. Cabernet Franc, Merlot, Cabernet Sauvignon and Petit Verdot. Drink now through 2026. 2,083 cases made. 93 Points – Bruce Sanderson – July 2018
Aromas of blackcurrants and hints of cassis bush. Some basil, too. Full body, velvety tannins and a flavourful finish. Dense and delicious. Better in 2019 but a pretty polish to this. 93 Points, October 2017
Pair with braised or roasted meats and hard cheeses.