Gravity Cabernet Sauvignon

Byron & Harold Gravity Cabernet Sauvignon is made in years when soil, sun and rain fall perfectly into place. It is typically made with Margaret River fruit.

The grapes are destemmed and crushed into static fermenters and cold soaked. The juice then warms naturally and is inoculated with yeast.

The ferments are pumped over twice a day. The temperature is kept steady at 24-26°C to allow the slow extraction of tannins and increase complexity in the wine.

Once pressed, the wine is sent to barrel for malolactic fermentation, to integrate grape and oak tannins. It is bottled after 18 months of maturation.

Dark crimson, Byron & Harold Gravity Cabernet Sauvignon has rich dark berry flavours and dusty tannins. Cellaring potential is 10 years.