The Protocol Cabernet Sauvignon

Byron & Harold The Protocol Cabernet Sauvignon is made from low yields of Margaret River fruit from the winery’s premium vineyards. The final blend is a combination of Houghton's Clone and 337.

The handpicked fruit is sent to the winery for fermentation with the berries left intact. With the grapes kept cool, fermentation begins slowly. The juice is pumped over and plunged twice a day.

Post ferment, a portion of the wine is left on skins to soften the tannins and build structure. The wine is then transferred to French oak barrels, one third new, for malolactic fermentation and 18 months of maturation.

Deep red, Byron & Harold The Protocol Cabernet Sauvignon has a tight tannin structure filled out by ripe dark fruits. Elegant yet generous. Cellaring potential is eight years.