Leasingham SV Cabernet Sauvignon 2016 750ml jordi-miro Fermentation took place in concrete

Fermentation took place in concrete tank

10 percent new oak

and gently savoury

Fermentation started with pied de cuve – a spontaneous fermentation – and was followed by twenty days of skin maceration in small tanks without temperature control

freshness and depth

Leasingham SV Cabernet Sauvignon 2016 750ml jordi-miro Fermentation took place in concretePurple red with a bright scarlet hue Lifted aromas of red currants, blackberry and cassis combine with dark chocolate and hints of bay leaf and vanillin A powerful palate with layers of intense dark fruit, aniseed, ironstone, dark chocolate and mint combining with more savoury elements of black olive,bay leaf and crushed herbs. A wine of great length and density, finely balanced with ample fine tannins and oak spice that provide structure, complexity