The fruit was machine picked then destemmed/crushed int0 small open fermenters and inoculated. The fermenters
are 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 in 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 15 months maturation.
Cantonese Roast Duck
The lifted textures and aromas of spice and toasted oak in the Cabernet pronounces and accentuates the earthy, savoury undertones of the moist, fleshy duck dish.
A slightly warmer than average season. Good flowering conditions in October cool to mild temperatures through to January, and a dry hot February. Perfect ripening conditions for seed and fruit flavours.
14.5 % v/v
16 months in 100%