Classic Sweet Red

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Made from Cabernet Savignon and 20% Cabernet Franc the grapes were mechanically harvested at 14 Beaume and a pH of 3.66, destemmed and crushed and then fermented on skins with an induced commercial yeast strain. The juice was pumped over the skins twice daily and the wine pressed off the skins and pulp at 5 Beaume. Sulphur dioxide was added and the temperature dropped to 5’C to stop fermentation leaving the wine with residual sweetness. The wine has had no oak treatment. Fining was undertaken with egg whites, the wine allowed to settle for 6 weeks prior to filtering and bottling under a screw cap.
The wine has a typical cabernet aroma and is full bodied with black cherry like characters. The palate is soft. Tannins are not apparent being masked by the residual sweetness.

Alcohol content 12%