VINEYARD The varietals for our Ansela were all hand harvested, sorted, crushed, destalked and fermented in classic open fermenters. VINIFICATION Its components (59 % Cabernet Sauvignon, 27 % Merlot, 9 % Cabernet Francand 5 % Petit Verdot) were individually hand harvested, sorted, crushed anddestalked prior to fermentation in classic op en fermenters . After 24 months of maturation in French oak barrels (50% new) the components were tasted and selected for blending. The blend was then returned to the barrels for a further six months to ensure a good marriage. ANALYSIS Alcohol 14. 59 Residual Sugar 2.6 g/l Total acid 5. 6 g/l pH 3.53
