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La Cave Cabernet Sauvignon

Fruit was picked at optimum maturity and fermented dry on the skins at 25oC in open fermenters with regular punch downs. Full malolactic fermentation was allowed in new French barrels after which the wine was racked and SO2 added to the same barrels and aged and matured for 18 months.

Tasting Notes

This wine is packed with blackberry, cassis and nutty notes, leading to a long complex finish. Beautifully balanced with soft silky tannins.

Alcohol: 14.5.%
Sugar: 5.7 g/l
TA: 6.2 g/l
pH: 3.43