|
Cabernet Sauvignon
|
|
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.
|
