Special Selection – Cabernet Sauvignon

WINEMAKING
Short maceration for 10 days. Traditional pumping-over and
punching. Fermentation starts with active dry yeast (Bayanus);
developed at temperatures ranging 25°C-28°C (77°F-82°F).
Wine aged over its lees in stainless steel tanks for three months
before blending and bottling.

Category:

Description

St. Joris – Special Selection – Cabernet Sauvignon

APPELLATION
Central Valley

VARIETAL COMPOSITON
Cabernet Sauvignon

ALCOHOL CONTENT
13% Alc. By Vol

TASTING NOTES
Pleasant and lively wine with medium body. Well
rounded tannins on the finish.

FOOD PAIRING
Excellently partnered by grilled steak.

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