Description
WINEMAKING PROCESS
Grapes are all picked by hand and sorted mechanically using a vibration sorting table. The batch then goes through 2 days cold maceration in tank at between 5-10C in order to maximise flavour and colour extraction before fermentation. Fermentation is initiated by commercial yeast inoculation and is temperature controlled to 24C throughout the process. Post fermentation the wine is further matured on the skins for 2 weeks before a light pressing to separate wine from skins.
MATURATION
Post fermentation, the wine is racked to French Oak barrels, 225L 3rd, 4th and 5th fill barrels. The use of oak is restrained as the focus of this Cabernet Sauvignon is to retain its clarity of fruit and dark, rich flavour profile. Duration of barrel maturation is 16 months.
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