Sorting of bunches was done before destemming into 70-100 hl fermentation tanks. Remontage was twice daily. Macerated between 7-14 days depending on the flavours in the tank. Pressing softly in pneumatic press before being moved to barrels for MLF and maturation. Blending of Petit Verdot and Cabernet Franc component took place at 8 months before a further 6 months maturation in barrel. Fined with Vegecol and crossflow filtered before bottling.
20% New French Oak – Nevers, Allier; Medium Toasted
60% Second Fill 300L French Oak
20% Third Filled French Oak
|Wine||Wine Maker||Main Variety|
|David Finlayson Cabernet Sauvignon 2020||David Finlayson||Cabernet Sauvignon|
|David Finlayson Cabernet Sauvignon 2019||David Finlayson||Cabernet Sauvignon|
|David Finlayson Cabernet Sauvignon 2018||David Finlayson||Cabernet Sauvignon|