This marks the third release of the Fraser Gallop Estate Cabernet Sauvignon in this style where the inspiration for this wine came from Clive Otto's experience as a vintage 'Stagière' in Bordeaux. We have thrown away the Fraser Gallop Estate red winemaking book when making this wine and developed our completely new style with so many of the techniques used in this wine are not used with our other red wines. Briefly the differences are a complete destemming and fully crushed berries, inert gases in the ferment tanks prior to filling, two different yeasts inoculated sequentially, co-inoculation of malolactic bacteria during primary fermentation, warmer ferments, sequential pressing straight to barrel after a moderately long fermentation period of 25 days and barrel to barrel racking.
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