WINEMAKING

Winemaking All fruit parcels spent a few days cold soaking on skins before commencing ferment with a Bordeaux yeast strain in open top fermenters and we used a combination of hand plunging and pump-overs for balanced tannin extraction. Individual batches were fermented around 22-28 degrees, pressed and then transferred into second, third and fourth use French oak barrels for maturation. Being a warm season we chose not to leave the wines on skins and press batches off quickly after primary ferment, this kept the wines fresh and perfumed. After 9 months in barrel the 2022 Flametree Cabernet blend was blended and bottled.

TASTING

The nose is typically aromatic, showing mulberry, cassis, redcurrant, plum and chocolate notes. The palate shows elegant varietal Cabernet fruit in the cassis and mulberry spectrum supported by fine chocolatey tannins. Cabernet provides great fragrance, complexity and structure whilst the other varieties add colour, tannin, perfume and further complexity. This wine can be consumed now or cellared with confidence over the medium term.

BLEND

75% Cabernet Sauvignon, 11% Merlot, 7% Petit Verdot, 4% Cabernet Franc and 3% Malbec.

ALCOHOL

14.0%