Description
The Cabernet Sauvignon and the Merlot is all estate grown fruit. The Cabernet Sauvignon came from the block next to the big dam, and the Merlot from the Southern end of the property, high on the hill. As with all of our wines, the fruit is cultivated on our recently organic certified vineyard, meaning we do not use any toxic chemicals on the estate, and we maintain healthy soils using microbiological strategies. The purity in the fruit is expressed in the quality and flavour of the final product. The grapes are harvested in the cool of the night using the selective harvester.
The fruit is partially crushed into a static red fermenter and inoculated with a Bordeaux yeast strain to encourage immediate fermentation. The juice is pumped over the skins 2 times a day for a period of 7 days. Then the wine is pressed, with the Cabernet spending 10 days on skinsand the Merlot spending 8 days on skins. The wine is then pressed off the skins before malolactic fermentation and maturation for 10 months in French oak barriques. Finally, the wines are tasted and eventually blended.
