Estate Cabernet Sauvignon

 WINEMAKING NOTES

Fruit was crushed/destemmed before predominantly small batch fermentation in a combination of static and open fermenters. Fermentation takes 7-8 days at 24-26 degrees celsius, during which the cap is managed using a combination of aerative pumping over as well as regular plunging by hand. After fermentation about a third of the components experienced a period of extended maceration, and were left on skins for 4 weeks before a very gentle pressing. MLF takes place in a combination of tank and barrel. The wine was matured for 14 months in French oak (40% new barriques) before the blend was assembled, and subsequently returned to older French barriques for a further 2 months maturation prior to bottling.