Central to this wine is the ”cane-cut” process. Better parcels of Cabernet and Merlot grapes are left to hang on the vine until fully ripe.
Then to further concentrate the flavor they are partially dried/stressed by cutting the cane on which the bunches are born to separate the grapes from the roots of the vine.
Over a period ranging from a week to 20 days (depending on the weather) the grapes begin to soften and finally to appear a little saggy.
This is due to evaporative water loss which concentrates the flavor and sugars.
At the same time, by some unknown process, additional flavors are formed in the grape as a slight violet-like, floral aroma. These translate into the wine and can be tasted quite strongly in the wine when young and becoming more integrated with time in bottle.
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