Hand plunged in a small open top fermenter; a total of 10 days on skins to promote good extraction and structural development.
Ageing: Matured for 18 months in oak.
Barrels: French oak barrels, 16% new.
The intense bouquet reveals rich, dark berries and black cherry with a pretty violet lift. This is accompaniedby smoky characters and a gravel-like minerality. On the palate this wine is bold and bright with cassis from the cabernet sauvignon along with characteristic plum and herbal notes of sage. A beautiful long finish with firm tannin, ending with vanilla from the fine French oak, roasted hazelnut and bitter chocolate, delicious.
Cellaring Potential: 10-12 years
Serving Temperature: 15-18°C
Food Pairing: Spicy foods pair well with Petit Verdot and it is a perfect match for a myriad of hard and semi-soft cheeses.