The grapes were hand-picked and cooled down to 1?C before entering the cellar where it was destemmed and not crushed. Ten to fifteen days of cold soaking followed before spontaneous fermentation with one or two punch downs per day. A long, slow fermentation at ? 34?C followed with soft pressing. The wine settled for one to two weeks before going to barrel. The wine was then aged for 12 months in 300? 30% new Burgundian Pierre du Bourgogne oak barrels. The wine was oaked six months less than usual but spent six months more in bottle.
Eikendal Cabernet Sauvignon
On the nose one detects an earthiness and a hint of seaweed, yetwith a freshness and notes of cassis. The wine has a strong character displaying aspects of mineral, rock pool and iodine. Thetannins are tight and fresh with a linear profile.