Three Cabernet Sauvignon components from our Woolston, Carbunup River, and Yallingup vineyards were destemmed into separate static tanks. All tanks were inoculated with a Bordeaux yeast strain, with some parcels undergoing a cold soak before fermentation commenced. Each tank was pumped over as needed to achieve the optimal balance of extraction and fruit expression. The wines were fermented on skins for seven to ten days at a maximum temperature of 24°C and pressed off before reaching dryness. Post malolactic fermentation, the wine was racked to barrel, with the majority maturing for ten months in 10% new French oak barriques, while the remainder matured in stainless steel. The final wine showcases fresh, varietal Cabernet Sauvignon characteristics.
