Wine Note Mild to warm summer was followed by perfect weather during harvest, which enabled the grapes to reach optimum ripeness. The grapes were hand picked. Fruit 100 % Gimblett Gravels Alcohol Content 13.5% Vinification Individual varieties, blocks and clones were harvested separately and processed individually. The grapes were destemed and crushed into fermentation vessels and inoculated with yeast. The length of fermentation varied between varieties and tanks. The ferments were pumped over 3 times per day and the temperature peaked at 28 degrees. Some of the batches were left on skins for up to 4 weeks. The pressing fraction was returned to the drained wine from the fermentation vessel. Malo-lactic fermentation MLF) occurred in tank and barrels. On the completion of MLF the wine was sulphured and pH adjusted. The wine was racked and returned to barrels four times and was in oak for 21 months. The wine was taken out in barrels and left in tank for 3 months prior to bottling. The wine was not fined before bottling and was sterile filtered into the bottle. Composition Cabernet Sauvignon 53.5% Barrel Percentage The wine was matured in mostly French oak of which 39% was new, 7% one year old, 7% was two-year-old and 47% was three-year and older barriques. Cellaring 4 - 6 years |
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