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This full?bodied Cabernet Sauvignon, blended with a little syrah for structure, comes from mountain-grown fruit in Alexander Valley. The wine fermented in stainless steel, then moved to mostly neutral barrels for malolactic fermentation and total of 18 months barrel aging, allowing for the perfect balance of fruit, tannin and oak. Vibrant aromas of blackberry, black cherry, cola, tobacco, cardamom and cassis awaken the senses, while full?bodied flavours of pomegranate, vanilla and clove generously fill the palate. Lingering notes of toasty leather round out the finish.