Cabernet Petit Verdot
Grape variety: 80% Cabernet Sauvignon, 20% Petit Verdot
Alcohol by volume: 14.5%
Vinification: After night harvesting the Cabernet Sauvignon and Petit Verdot grapes were crushed into static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with Bordeaux style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing the wines were settled for three weeks before racking onto new French oak for 6 months. The wines were then blended before being finished
Colour: Deep dark ruby
Nose: Flowers and blueberry aromas, with a touch of sage
Palate: Black cherry and spice flavours with firm structured tannins and spicy long end.
Serve at: 15°-18°C now or with careful storage may enjoyed for up to five years.
Foods that complement this Petit Verdot are: Lamb shashlik, Chinese barbecue pork, BBQ portobello mushrooms, aged cheddar.