VINTAGE 2021 Co-fermentation is a winemaking practice in which varieties are harvested and fermented together to allow the characteristics of each variety to meld together rather than the more common practice of blending post fermentation.
Traditionally Merlot and Cabernet Franc ripen a week or so earlier than Cabernet Sauvignon in Coonawarra, so we allowed a few extra days for these varieties to stay on the vine waiting for an early patch of Cabernet Sauvignon to be ready. Fermented with a complexing strain of Saccharomyces cerevisiae, the new wine was allowed to gain extra complexity and to allow tannins to round and soften through 30 days of skin contact before pressing in early May. Maturation was in French Oak. No fining has been used.
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