Tasting Note: Cabernet Sauvignon grapes from two top vineyards make for a wine spilling over with dark berries and strawberries and fragrant with cedar, cocoa and spice, with a trace of white truffle on the finish.
Food Matching: Serve Cask 23 with fillet steak and blue cheese, grilled venison with a red wine reduction, or black pepper-crusted Ahi tuna steaks.
Vinification: Fruit was handpicked in the early hours of the morning before undergoing fermentation in 100% stainless steel tanks. Each parcel of grapes was vinified and aged separately in small French oak barrels for a period of 21 months. This allowed the characteristics of each block to develop and to take on notes of subtle spice. Blending occurred at the later stages of ageing, with the final blend comprising 56.8% ‘Fay’ fruit and 43.2% S.L.V.
