Fermented in static fermenters co-inoculated with malolactic bacteria, with gentle pump overs each day before sitting on skins for week. Each parcel was then pressed, settled and matured with a selection of American oak for 14 - 18 months prior to being blended.
A barrel selection of distinguished parcels of Cabernet Sauvignon and Petit Verdot this limited release of ACJ has outstanding varietal and regional characteristics.
A textured Chardonnay with crisp acidity complemented by green apples and almond biscotti characters and great length, with peach and grapefruit aromas.
