Cabernet is generally our last picked variety in Heathcote and this year we hand picked about 2.5 tonnes in late March. The grapes had fully ripe blackcurrant fruit flavour, adequate natural acidity, and balanced firm tannins at picking. 25% of the grapes were included as whole-bunches with the balance crushed and destemmed into pot fermenters. Indigenous yeast fermentation proceeded to dryness before pressing after 10 days on skins, directly into new and older barrels.
Matured in barrel for 2 years during which time the wine was decanted (racked) numerous times before bottling in March 2017.
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