Yarra Valley, Victoria

Vineyard:
The grapes for this wine were from cane pruned vines on our 12 acre block of Cabernet sauvignon.

Fermentation:
Hand picked grapes were destemmed and gently crushed before transferring to stainless steel tanks for fermentation. Extraction of colour and tannins was achieved through gentle pump overs and one rack and return midway through fermentation. After alcoholic fermentation, the wine was transferred to oak for malolactic fermentation.

Oak:
All of the wine is aged in 225 litre oak barrels, of which 30% is new. A mixture of coopers was used to add complexity to the oak profile of the wine. Once MLF was complete, the wines were sulphured and individual barrels racked and returned every 3 months.

MLF:
Malolactic fermentation was completed in oak.

Maturation and bottling:
The wine was aged in oak for 12 months, prior to blending and bottling. The wine is unfined.

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