Country and Region:
T.H (Terroir Hunter)
Grape Varieties :
The grapes were carefully transported and rigorously sorted at
the winery, ensuring that only ripe and healthy berries went
into the crusher. All unripe, overexposed, or dehydrated berries were removed. After crushing, the grapes underwent a cold maceration under anaerobic conditions for five days.
Fermentation took place at 28ºC-29ºC for 16 days with three
to four daily “pump-overs”. The wine was left over its lees and
skins for an additional 13 days to further its structure. It was
then racked into French oak barrels, 25% of them new, where it was aged for 14 months.
Gold, International Wine Challenge 2017, Silver - Sommelier Wine Awards 2017, Silver - Decanter World Wine Awards 2017. Came 5th in Decanter magazine best Cabernet Sauvignon in the world under £30!