DJL Cabernet Sauvignon

The fruit was crushed and destemmed then fermented in a combination of Static and Rotary fermenters at 26oC for 5 – 7 days. A significant portion was left for a period of extended maceration on skins to add plushness and a savoury textural element to the wine. The various batches underwent MLF in a combination of tank and barrel before 14 months maturation in a selection French oak barriques (20% new).