The Merlot and Petit Verdot segments were exposed to aerated pump-overs in an open-top fermenter. For the Cabernet Sauvignon, the traditional punch-down method was employed with the cap punched four times a day ensuring a more aggressive extraction. These two options were kept separate for the duration of the ageing process Malolactic fermentation and fermentation took place in new French oak barrels.
Barrel-tastings were done every six months where we focused on the wine’s interaction with the new wood, and the wine was racked three times over the 24-month maturation period. The final blend was 76% Cabernet Sauvignon, 12% Merlot and 12% Petit Verdot.
Release date: October 2014