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Saam Mountain Vineyards - Cabernet Sauvignon

Tasting notes

Skins and juice are fermented together and mixed four times per day to ensure maximum colour and flavour is extracted. Pressing of the skins starts when the tannin/fruit balance is optimal. Malolactic fermentation takes place in two and three year old French oak and is then aged for a further six months. Deep purple in colour, with lovely plum and chocolate aromas. Rich, ripe fruit flavours with a hint of vanilla on the palate and a long finish. A perfect match with lamb cutlets.

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