Sticks Cabernet Sauvignon
After a cool grwoing season with consistent rainfall and minimal sunshine through the ripening season, Cabernet Sauvignon benefitted from being our last varietal harvested. A late period of sunshine and warmth gave Cabernet the kick it required.
Harvesting was predominantly from our E block hanging cane Cabernet on 18th April, with a small batch harvested from Upper Ngumby Vineyard on 29th April. Destemmed and crushed into static fermenters, the fruit was inoculated for fermentation immediately. When the wines had completed their alcoholic fermentation, one tank was selected and pressed to then fill the other tanks on their skins.
Known as extended maceration, the wines were then kept on their skins for approximately 3 weeks with almost daily tasting. A finesse in the tannins was obtained and the wines pressed.