The 2019 growing season in the Gundagai region was moderate and dry most of the growing season with conditions warming up and turning extreme in the latter part of the season. The end result was the fruit stalled and suffered significant dehydration resulting in very low crop loads.
The fruit was harvested in the cool of the night with grapes being destalked, destemmed and chilled prior to being transported to our Hunter Valley Winery. The grapes were pressed using a tank press with the fermenting wine going to stainless steel tanks for the completion of fermentation. Post-fermentation wine was racked into a mixture of new Hoggs Heads and 4 to 5-year old French oak Hoggs Heads for 12 months.
This Cabernet Sauvignon wines were racked on a 3 monthly basis prior to being racked to the tank before being fined, filtered and bottled.
