The Work of Time

Time, a lost element in today's winemaking, can be so valuable - and it's free. Our desire was to make a Bordeaux blend, so we planted the classic varieties of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. These vines were planted in carefully selected sites and took 9 years to reach a level of ripeness that we could safely use for the first vintage (2001). The grapes were fermented with natural yeasts (true to our ancient custom) and left on the skins for 5 weeks. This was followed by a slow 2 years of barrel ageing and a further 4 years of bottle ageing. Finally, we released this wine rich, classic and complex from age - vine and wine. This long wait, justified only by our passion, is bearing fruit. It is called "Work of Time".

WINEYARDS

30-year-old vines, rocky and chalky subsoil.

PRODUCTION

Harvested from Robertson vineyards, cold maceration in open fermenters for 10 days, 3-week alcoholic fermentation; 100% spontaneous malolactic fermentation in barrel, 24 months barrel ageing

ANALYSIS

Alc%: 14.4%
pH: 3.43
TA: 6.58 g/L
RS: 2.23 g/L