All grapes were hand picked, sorted, destemmed and fermented in small 3000l Stainless Steel Tanks. Inoculated with Cabernet Sauvignon specific yeasts. Remontage consisted of two pump-overs /day. Macerated on skins for 21 days before soft pressing in pneumatic press. Free run wine kept for the GS bottling. Press wine separated. After maturation for 18 months, the wine was fined with Vegecol and bottled.
Only 6500 bottles produced.
David Finlayson GS Cabernet Sauvignon
The wine displays Cabernet Sauvignon cassis and blackcurrant fruit on the nose as well as having a fresh minty, herbaceous-ness backed by mocha vanilla. Firm structured tannins and a long finish on the palate show great ageing potential. Only 6500 bottles produced.