Raka Quinary (6-case)

All grapes were hand picked in small lug boxes pre cooled to 5°and sorted twice before a pure yeast culture was inoculated. The juice was pumped over the skins 3-5 times per day for 5 days. Once fermentation was complete, the wine was drained of the primary lees and transferred to a resting tank. Malolactic fermentation and a brief settling period preceded the wine to a combination of 225 litre barrels of French oak  (25% first fill the rest second third and fourth fill.) The wine spent between 12- 14 months in barrel before bottling and labelling.
 
43% Cabernet Sauvignon, 32% Merlot, 10% Cabernet Franc, 6% Petit Verdot, 9%Malbec.
 
Sold as a case of 6 x 750ml bottles.