Entry level, but still great and elegant Cab

Complex aromas of red and black cherry, ripe raspberry with cinnamon and subtle vanilla spice, cedar, dried orange peel, leather, with a hint of purple flowers.

The fruit was harvested at night, which led to slow fermentation in the cold. After harvesting, the grapes were de-stemmed and carefully pressed. The juice was left to settle for 4 days in the cold, after which the clear juice was freed of heavy solids. The wine was fermented in a combination of stainless steel and lightly toasted French oak, with full malolactic fermentation occurring naturally.