Description
Grape: 81% Cabernet Sauvignon, 8.5% Petit Verdot, 5% Cabernet Franc, 4.5% Merlot and 1% Malbec
Winemaking:
The wine was aged in new French oak barrels for approximately 18 months, followed by extended bottle ageing before release.
This process adds layers of complexity, including notes of cedar, spice, vanilla, and cocoa, while allowing the tannins to integrate and soften. The oak is finely balanced, supporting the fruit without dominating it.
Food Pairing
- Red Meat: Grilled ribeye or wagyu beef – Roast beef with herbs – Lamb rack with rosemary – Game -Venison with berry reduction – Duck breast with fig or plum sauce
- Classic Pairings: Beef Wellington – Slow-braised short ribs
- Cheese: Aged Cheddar – Comté – Parmesan
Pairing Insight: The wine’s structure and polished tannins make it ideal for rich dishes, while its aromatic complexity complements herbs, spices, and slow-cooked flavours.