Cabernet Sauvignon - Cavalli Estate

Grapes were hand-picked and sorted in the early morning at Cavalli. After crushing, approximately 7% of the juice volume was bled to increase skin concentration. 60% of the batch was fermented in stainless steel with 3-4 pump overs daily. The remainder was fermented in small open-top vessels with 10% whole cluster and manual punch-downs 3-5 times daily. After pressing, the wine completed malolactic fermentation in the tank.

Maturation took place in 225L French oak barriques for 24 months (approximately 35% first fill).

Notes of dark chocolate, fruit compote and black forest cake are followed by plum, cedar and vanilla on the palate. The wine is showing a fresh, elegant mid-palate with a robust tannin and elegant finish.