WINEMAKING
The grapes for Carnivor Cabernet Sauvignon were harvested at optimum ripeness, which allowed for easy extraction of rich colour and velvety tannins. The winemaker selected aromatic yeast strains and employed a warm fermentation process, which has resulted in a wine with more flavour and fruitier aromatics. Proper storage after fermentation has helped to build complexity on the palate and bring a nice balance to the wine.
FINISHED WINE
Varietal Content: 88% Cabernet Sauvignon, 5% Petite Sirah, 4% Rubired and 3% other wines
pH: 3.87
Titratable Acidity: 0.50g/100ml
Residual Sugar: 0.61g/100ml
Alcohol Content: 13.5%
TASTE PROFILE
Meat was made for Carnivor. Our boldy blended Cabernet is an exceptional complement to your favourite red meat, layered with hints of rich blackberry, luscious caramel, and smooth toasted oak. Indulge your primal side with Carnivor.
