The individual batches were destemmed and sent as whole berries using only wild yeast residing on the fruit. Cabernet parcels were left on skins for 8-20 days to extract a fine backbone of tannins and blackcurrant laden fruit. Open top and use of aeration during fermentation helped to promote a clean fruit perfume, soften the tannins and bring life to the wine. The resulting wines were matured in fine French oak for 12 months prior to blending, with limited racking to help preserve the delicate wild characters captured in this low intervention approach.
VASSE FELIX PREMIER CABERNET SAUVIGNON 2017
RM261.00
COLOUR
Bright, deep garnet.
NOSE
A powerful lift of exotic floral, red fruits, ocean and forest. Notes of blackcurrant and red cherry intertwine with Aussie forest floor, cedar, nori, hot granite and lavender.
PALATE
An open and vibrant palate with lovely raspberry, blackcurrant, wood spice and sweet tobacco leaf, leads into a rich volume of fine terracotta tannins that are long, allowing the perfume to extend. Fine acid freshness, beautiful fruit succulence and a dark chocolate finish add to this elegant but powerful wine.
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