Six Hats Cabernet Sauvignon

Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and the temperature is kept under 26°Centigrade. Malolactic fermentation is completed in tank and the wine is matured for 6 months in French and American oak barrels. Tasting Notes: Color: Garnet. Nose: Blackcurrant, plums and hints of dark mint chocolate. Palate: Well balanced and fruity with a gentle oak texture. Other: A versatile style of Cabernet Sauvignon that should pair well with grilled buffalo, ostrich or duck magret. It will also go well with fatty and richly flavored fish with some caution.