To produce the Cabernet Sauvignon SRS Flametree clean, the harvested fruit was tipped directly into a small open top fermenter without putting the fruit through a traditional crusher destemmer. After a few days the fruit warmed and the wild ferment kicked in. They worked the cap by hand for soft tannin extraction and aeration. Ferment temperatures were maintained around 27°C. After extended skin contact for around 30 days the wine was pressed into 50% new French oak for 14 months maturation.
The vision at Flametree is to produce brilliant wines of uncompromising quality and character. Award winning wine maker, Cliff Royle, selects quality fruit from the Margaret River region, to produce beautifully hand-crafted wines with unique flavour, structure and depth.