Margaret River is Australia’s most well known region for the noble Cabernet Sauvignon varietal. Fruit for this wine was crushed and de-stemmed then fermented for 5 – 7 days. Approximately 20% of the components experienced a pre-fermentation cold soak, with another 30% being left for a period of extended maceration on skins for 28 days. The various batches underwent malolactic fermentation in tank and barrel before 14 months maturation in a selection French oak barriques (20% new oak).
