Exmoor Cabernet Sauvignon

The fruit was crushed and destemmed then fermented in a combination of Static and Rotary fermenters at 26oC for 5 – 7 days. Approximately 20% of the components experienced a pre-fermentation cold soak, with another 30% being left for a period of extended maceration on skins for 28 days. The various batches underwent MLF in tank and barrel before 14 months maturation in a selection French oak barriques (20% new oak).