95% Cabernet Sauvignon and 5% Malbec from 50 year old vines located in the First Zone (Agrelo, Lunlunta and Pedriel) of Mendoza.
Grapes were hand-harvested and underwent pre-fermentation cold maceration in tank for 5 days at 10ºC. Yeasts were added, initiating 12 days of alcoholic fermentation at temperatures of 25-28ºC. Malolactic fermentation lasted a total 15 days, after which point the majority was transferred to French oak for 12 months of barrel ageing.
Hints of mature red berries, tobacco and spice on the nose with vanilla notes from the French oak influence. On the palate, it is dense and mouthfilling with good structure and soft tannins.
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