The Cabernet variety thrives in our Red Mountain Vineyards, high up in the Shan Hills; where it achieves excellent ripeness, concentration, balance, and complexity of flavour. The grapes are destemmed and the maceration is controlled at 24°C. When the color is deep enough and the tannins well balanced, the maceration is ended. The free-run juice is separated and the pomace is pressed. Both alcoholic and malo-lactic fermentation in stainless steel tanks. The wine is then transferred into Hungarian oak barrels for maturation.
Deep purple in colour, aromatic spices, and smokey. The soft tannin is smooth and fresh, resulting in a wine with a lingering finish and complete roundness on the palate.
A medium to full-bodied dry red wine, it can be beautifully paired with lamb, goat, beef, and most fuller flavoured dishes or mature hard cheeses. Drink now or carefully cellar for a further 5 to 8 years.
|Southern Shan State
|Myay Phyu-84%, Taung Chay - 16%
|100% Cabernet Sauvignon
|100% Hand Picked
|12months in Hungarian Oak Barrels