This Cabernet is fermented 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. French and American oak has been used sparingly to ensure maximum fruit expression is retained in the final wine.
2014 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.