Our Cabernet is fermeneted in static fermenters at controlled temperatures to retain the varietal aromatics. Once complete the wine is left for 7-10 days on skins to aide in the extraction of soft fleshy tannins and build wine structure.
Vintage Conditions: 2012 was a very good season with predominantly mild, dry days. Yields were generally low and this did result in some excellent parcels of fruit being harvested. Vine-balance was carefully monitored, resulting in fruit that demonstrates the vibrancy and fruit-derived characters that we strive for in our wines. By all accounts, it was a textbook vintage.