Sound, healthy grapes were picked at optimum ripeness. The grapes were crushed into a tank blanketed with carbon dioxide and cooled down to 10 degrees Celsius for 16 hours for gentle colour and fruit extraction. Yeast was added and the temperature was controlled at a steady 25 degrees Celsius during fermentation. After 14 days the wine was pressed and transferred to 300 litre oak barrels for 16 months.
To optimize the tannin structure
and fruit pro le 10 percent Merlot and 5 percent Cabernet Franc were added shortly before bottling.
Hathersage Cabernet Sauvignon has a complex bouquet dominated by aromatic ripe berries with underlying earthy notes. On the palate the wine is full bodied, supported by elegant structured tannins that give way to a lingering nish of pencil shavings and dark chocolate.
The wine should be paired with grilled meat or poultry, cheese and dishes with robust sauces.
Alcohol percentage 13,5%
Total Acidity 5,6 g/l
Wine Serving Temperature
Between 16 C – 18 C (Room Temperature)