The Trueman has a nose of blackberries and chocolate with notes of rose petal and sage. A balanced palate with black plum notes and a fresh acidity is interlaced with velvety tannins.

The Cabernet Sauvignon fruit is sourced from Hickinbotham’s 200 Block, 300 Block and 100 Block. Clusters are hand-picked, destemmed and gently crushed to open-top fermenters. Berries are cold-soaked and pumped over daily with a minimum of 18 days on skins. Post-fermentation, the must is basket pressed with light pressings added to free-run and hard pressings kept separate. Aged 15 months in fine-grain Bordeaux coopered barrels of which 75% are new.