Cabernet Sauvignon 2013
Cabernet Sauvignon has a tendency to be vigorous and therefore we hard prune these vines in order to reduce the yield and increase the colour and flavours. The bunches were also hand thinned in order to retain only premium quality fruit. The 2013 vintage fruit was hand picked in the cool of the early morning to retain the primary fruit flavours. The grapes were crushed and transferred to open fermenters then fermented to dryness which took a period of 21 days. Each day, the Cabernet Sauvignon was hand plunged 3 times to ensure maximum colour and flavour extraction. The resulting wine was then pressed and transferred to a mixture of French and American oak barrels in readiness for malolactic fermentation and consequent barrel ageing. After the 21 months, the barrels were racked and blended into stainless steel tanks. Prior to bottling the wine underwent light filtration to ensure freshness of flavours and brightness of colour.