Description
WINEMAKING
The fruit was machine picked then destemmed/crushed into small open fermenters and inoculated. The fermenters 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 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 10 months maturation.
FOOD PAIRING
Dellendale Creamery Peaceful Bay Gruyere and Scotsdale Beef burger with Somerset Hill mushrooms on local sourdough.
VINTAGE NOTES
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QUICK NOTES
VINTAGE
2018
WINEMAKERS
Elysia Harrison
GRAPE VARIETY
Cabernet Sauvignon
BOTTLED
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GROWING AREA
Great Southern
ALC %/VOL
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TITIRATABLE ACIDITY
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pH
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CELLAR POTENTIAL
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OAK
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MATURATION
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