2013 Cabernet Sauvignon

Published in Merkel Wines

Fermented in open-top puncheons using natural yeast. The wine then spends 28 days on skins before being pressed to barrel where it is able to rest during maturation. Cassis, dark berries and chocolate aromatics integrate into a savoury palate full of luscious fruit and soft tannins. Will reward careful cellaring up to 10 years.

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