2021 Storm Cab Sauv/Cab Franc
67% Cabernet Sauvignon, 33% Cabernet Franc. Made in three small batches.
Vineyard - I've been farming the Cottles Bridge vineyard near Hurstbridge since 2015. I follow organic practices, using only copper and sulphur sprays, mulches and manures. No herbicides.
Winemaking - 67% Cabernet Sauvignon, 33% Cabernet Franc. Made in three small batches. The Cabernet Franc was sealed up as whole bunches for 2 weeks of carbonic maceration before destemming to complete fermentation, then basket pressed. The two batches of Cabernet Sauvignon were destemmed, then plunged once a day - one batch was on skins for 21 days, the other a longer soak for 28 days. Both were basket pressed. One third new oak. All batches were wild yeast fermented, unfiltered and unfined. The only addition was sulphur, 63 ppm total.
|Wine Region||Yarra Valley|
|Body||Light to medium|