Predominantly Cabernet Sauvignon sourced from Kaiken's own vineyards in Agrelo, while the Malbec and Petit Verdot portions are from the Uco Valley.
Grapes were harvested in small 15kg crates and meticulously sorted at the winery. Then cold soaked for 7 days to extract aroma and colour. Fermented in 12hl concrete tanks for 12 days and then kept on their skins for 7-15 days to give colour and structure. After malolactic fermentation 80% of the final blend was aged in French oak barrels for 7 months to add complexity and roundness.
Intense ruby red in colour, with a intense nose of blackcurrants, blackberries, plums and hints of violets. The palate is concentrated with vanilla flavours from the oak ageing yet soft and silky, with crisp acidity provided by the Petit Verdot.
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