2007 Cinsaut Cabernet

Tasting Note:

Juicy fruit combined with delicate oak and earthy aromas. The raspberry on the nose gives freshness whilst behind is some sweeter strawberry giving some weight on the palate. A mix of red and lighter black lends interest to the back palate. Derek Smedley MW

Independents Note:

The raspberry on the nose gives freshness whilst behind is some sweeter strawberry giving some weight on the palate. A mix of red and lighter black lends interest to the back palate. Derek Smedley MW 88 points

Grapes:

Cinsaut 62% Cabernet Sauvignon 23% Mouvedere 15%

What to eat with:

It will go well with light meats, p�t�s and pastas.

When to drink:

Enjoy within two years of vintage.

Alcohol:	13,5 %
Acidity:	5,4 g/l
pH:	3.37

Selected blocks are harvested by hand when sugar reached 25�B. After crushing and destalking, the pulp is pumped directly into rotor tanks, where skin contact is given through cold soaking for 24 hours. Pulp is inoculated with active dry yeast and fermentation took place at about 24 to 27 degreesC. Colour and flavour were extracted from the skins through rotation of tanks during fermentation. After natural malolactic fermentation wine then matures on medium toasted French oak staves. The Cabernet and Cinsaut is made separately and blended just before bottling.

TYPE OF SOIL: Alluvial

No medals awarded.