To produce the Cabernet Sauvignon “Aquitaine” Mount Barker Plantagenet, the separate parcels of fruit were destemmed into open and closed top fermenters without any chilling and then inoculated with selected yeasts. Throughout fermentation, phenolic extraction was carefully managed with a combination of hand plunging and pump overs twice daily which allowed for gentle extraction of flavour. The finished wine was left in contact with the skins for a further period at the completion of ferment to increase complexity and weight before being pressed to tank and racked to French barriques (30% new) for malolactic fermentation. Maturation then took place for a 17 month period before blending, filtration and bottling.
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