Sourced from alluvial and clay-loam soils at around 1,000 metres above sea level, this Cab is fermented with indigenous yeasts and aged for 18 months in French oak. It has ripe dark fruit, cassis, tobacco, chocolate, and oak spice, with medium tannins. A great wine with lamb or steak, this superb value will evolve for 5-8 years from vintage, making it a great cellar starter.
