Cabernet Sauvignon

Crawford River Cabernet Sauvignon is grown on the remote cool climate estate vineyard in south-west Victoria, about 50 kilometres inland from the wild Southern Ocean.

Each vineyard block is handpicked separately. The fruit is then destemmed but not crushed. After 5-8 days of cold soaking, it undergoes open fermentation.

Most of the wine is then pressed, settled and racked to barrel for malolactic fermentation. However a portion is left in fermentation and sealed for about eight weeks of extended maceration on skins.

The wine matures for two years in French oak barrels, predominantly seasoned. It is coarse filtered to bottle without fining.

Deep red, Crawford River Cabernet Sauvignon has complex dark fruit flavours and sharply defined natural acidity. Cellaring potential is 10 years.