Petit Verdot 33%, Cabernet Sauvignon 30 %, Cabernet Franc 20%, Merlot 17%
All the wines were sourced from the Vera Cruz property of Delheim Wines. Soils are mainly decomposed granite with sections of Oakleaf and Villafonte. All the vineyards are farmed dryland, producing low yields. Open canopy management is carried out for the Cabernet Franc and Merlot to ensure rich full, flavours and reduced green notes. The Petit Verdot canopies are denser in order to protect against sunburn of the late ripening of grapes. This results in small highly concentrated berries.
The grapes were sorted ensuring quality and left on the skins for up to 14 days with gentle pump overs twice a day. After pressing the wine underwent alcoholic and malolactic fermentation in tank and was then racked into 225-liter barrels for maturation. French oak from the central region of France was used due to the tight grain of oak produced which enables wines high in aromatics. Medium toasted oak was used for the 19-month maturation in mainly 2nd and 3rd fill barrels.
Complexity and balance are evident in this blend which expresses ripeness and structure. Rich concentrations of red berries, mulberries and blueberries are enhanced by oak spice from the French barrel maturation. This crafted blend shows elegance and length. Serve this red wine with slow roasted lamb shoulder and mushroom risotto.