Eikendal Cabernet Sauvignon 2012

Picked by hand. Berry sorting. Cold soaking of up to 14 days. Long slow natural fermentation with one punch down by hand per day. Fermentation took up to 40 days. Natural malolactic fermentation in barrels. Matured in custom-made barrelS – for for up to 16 months. 

Dark fruit, violets and attractive oak on the nose. Massive fruit concentration – Good freshness and optimally ripe tannins.

Pair with Roasted Pork Shoulder, Côte de Boeuf, Cheese.


Category: Cabernet Sauvignon Red

Type: Wine

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