Museum Release - Hickinbotham Trueman Cabernet 2016 Size::1 Bottle a terrine of scallops or

a terrine of scallops or a goats' cheese such as the local "Crottin de Chavignol"

The oldest British-owned Port house

Current rooster in residence and king of the coop goes by the moniker Jim…

The 1990 Beausejour Duffau Lagarrosse was the product of an unintentional late harvest

36 hours pre-fermentation cold maceration

Museum Release - Hickinbotham Trueman Cabernet 2016 Size::1 Bottle a terrine of scallops orThe 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 Hickinbothams 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