Fermoy Cabernet Sauvignon 2018 (Margaret River)

Fruit sourced from various blocks – a combination of hand- and machine-picked fruit was de-stemmed to a mix of open and static fermenters. Generally, ferments were cold-soaked, with a controlled ferment allowing for considered and gentle maceration on skins. Wines spent between 2–4 weeks on skins, depending on the parcel and fermenter, with MLF completed before pressing off-skins to tank for a quick settle before racking to oak. Wines then spent the next 18 months in oak with no racking or movement – just a monthly topping. Cabernet blends were assembled according to barrel selection, prior to a light egg fining, long-term settling in tank and filtration before bottling.

18 months maturation in a combination of new (30%) and seasoned French oak barriques.