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Our
cabernet achieves full ripeness at the end of April or
early May in most seasons. The hand picked grapes move
from the vineyard to the winery in superb condition. The
grapes are gently crushed and destemmed directly into
open vats to begin fermentation.
The
fermenting juice is regularly hand plunged to ensure
good colour extraction. At the completion of fermentation,
the must is basket pressed and the wine transferred
to temperature controlled stainless steel tanks where
it undergoes malolactic fermentation.
The
wine is then transferred to a combination of new and
second use French barrels where the wine is matured
for twelve months. The wine is then blended prior to
bottling and further bottle ageing.
Grapes
are hand plunged during the fermentation process giving
marvellous colour extraction.
Shiraz
Cabernet
Shiraz and Cabernet grapes mature in late April in most
seasons. The grapes are crushed and fermented separately
before basket pressing, malolactic fermentation and
barrel ageing for twelve months.
Extensive blending trials are undertaken to ensure we
achieve the perfect balance between these two complimentary
varieties. The final blending occurs in stainless tanks
for one month prior to bottling.
Our
basket press enables gentle extraction of the wine at
low pressures.
In the winery grapes are gently processed with minimal
interference during vinification. Our main line of barrels
are imported from the Berthomieu Tonnellerie in the
Loire Valley with seasoned oak sourced from the Vosge,
Allier, Nevers and Troncais forests.
We
engage the services of Mobile Wine Processors to ensure
the highest quality process at this final stage of wine
production.
The
final result, wine of superb flavour for your enjoyment.
Updated
22 August, 2008
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