The fruit was machine picked then destemmed/crushed and chilled to 8 deg C into small open fermenters. The fermenters were slowly allowed to warm over several days to allow for some “cold soak” maceration, enhancing colour and soft tannin extraction. Once at ferment temperature, the must was inoculated with specific Cabernet yeast. The ferments were pumped over with aeration twice a day, temperature was held around 25°C, then allowed to warm up for a long post fermentation maceration. The wine was then transferred into barrel for its malo- lactic fermentation, allowing a soft integration of the grape and oak tannins. The wine was fined with egg whites then bottled after 16 months maturation.
Stronger flavoured meats and rich hearty dishes – osso bucco is a match made in heaven.
2017 started well with good flowering giving us hope of a good cropping year after the small 2016 vintage. It ended slowly and as with any vintage changing many times along the way. March arrived as did the rain causing everyone concern thankfully not as heavily as some other areas. The weather cooled heading into April but the sun came out and slowly reds ripened and now picked and in tank looking good with many excellent parcels throughout all varieties. 2017 was a long and interesting vintage, fruit staying on vines many weeks later than previous years creating great flavour development.
Michael Ng, Elysia Harrison
Frankland River, Great Southern
100% French oak: 40% new, 40% 1yr old, 20% 2yr old