The grapes, from three Cabernet Sauvignon vineyards, were picked with careful vineyard sorting ensuring that only the highest quality grapes reach the cellar. Following a gentle destemming, the grapes must underwent a twoday cold soak before being inoculated with a carefully selected yeast strain. Throughout fermentation, pump overs were carried out 2 to 4 times daily, adjusted based on the fermentation rate and stage. The wine spent 13 to 22 days on its skins before undergoing a gentle pressing into tanks. It was then racked into barrels for malolactic fermentation and ageing, with a total of three rackings occurring during this ageing process.
Simonsig Labyrinth Cabernet Sauvignon
Exhibiting an alluring garnet hue within the confines of the glass, its bouquet unfolds with an opulent infusion of freshly harvested summer berries. The wine has a big depth of flavour that is a true reflection of the vintage. A refreshing line of acidity carries sappy raspberry, blackberry and liquorice spice that unfolds over a foundation of supple, rounded tannins.