DESCRIPTION:
Grapes from each vineyard were fermented separately in stainless
steel, and a combination of closed pumpovers, pumpovers with
air, delastage and cap break-up with compressed air was used to
maximise the extraction of ripe and round tannins and colour. After
the ferment, wines were typically left on the skins for five to 10 days
before being pressed.<br/>
Some Cabernet wines remained on the skins for up to 20 days post
ferment, depending on taste. The young wines went into barrel only
after malolactic fermentation - 100% went into 300-litre oak barrels
comprised of 30% new barrels, and the wine was matured for 14
months.<br/>
BARCODE:
16001660001445
