Cabernet Sauvignon, 2020

Tasting Notes

A classic interpretation of a moderate climate Cabernet Sauvignon, this 2020 vintage is an honest representation of the incredible vintage, showcasing a intense and layered nose, as well as a refined palate profile. The aromatics of cassis, blackberry, dark cherry, cocoa / dark chocolate, and vanilla dominate the initial nose, courtesy of two years in neutral 500L puncheons. Once deliberately oxidized, subtle herbal qualities shine through, in the form of cilantro and licorice, due to a slower, and cooler fermentation, with extended time on lees. Secondary aromatics of coffee bean and cloves round off a complex profile. The palate mirrors the nose, but focusses on black fruit and herbal notes, specifically mint and cedar. A subtle note of black plum lingers till the finish, which extends quite gracefully, rounded off with fine-grained smooth tannins, and vibrant acidity. Age this wine for 6-12 months before consuming, with total cellaring capacity sitting between 10-15 years.  

Food Pairings and Serving Temperature

When looking to pair this wine, aim for dishes with salt or acid – it will perceptively increase the level of sweetness and fruitiness of the wine, while still complementing the dishes. Options like beef and spinach Lo Mein, with a sprinkle of chilli pepper will bring starch and lipids to complement the tannic structure of this wine, but also make it perceptively bolder. Alternatively, stuffed cabbage with lemon rice and sumac, with a buttery pine nut stuffing will highlight the acid in this wine, while also toning down and balancing the youthful organics. Adventurous foodies may want to pair this wine with a bitter dessert, like a salted dark chocolate tart, in order to highlight the wine, but bring fruit to an otherwise linear food pairing.

Aim to serve this wine between 15-18◦C

Residual Sugar: 3 g/L