To produce Cabernet Sauvignon Reserve Deep Woods Estate, sach parcel of fruit was afforded the utmost attention in the winery with winemaking techniques aimed at optimising and enhancing the individual character of each block. Throughout the fermentation, each batch of Cabernet Sauvignon Reserve Deep Woods Estate was pumped over three times daily to gently extract colour, flavour and tannin from the skins. Upon completion of fermentation, the wine was drained from its skins directly to a combination of new and seasoned French barriques where it was allowed to undergo malo-lactic fermentation and mature for 18 months before bottling.
The Deep Woods Reserve Cabernet Sauvignon is crafted from the very low-yielding original vines on the estate in the Yallingup region of Margaret River, along with a single estate managed vineyard also in the Yallingup hills adjacent to the Deep Woods property.
The harvest in Margaret River provided no shortage of challenges for the winemaking team up until picking. Once inside the winery, the wines showed incredible (albeit unexpected) levels of vibrancy, elegance and almost ethereal qualities.