Ridgeback Cabernet Sauvignon 2018

Classic upfront cassis, dark plum and a hint of mint evolves to notes of cigar box and dried herbs. Firm, ripe tannin, wood spice and minerality lingers on the finish.

Ridgeback Cabernet Sauvignon

• The bunches were destemmed onto the sorting table with moderate crushing retaining a whole berry component of 30% in the fermenter. All stalks were removed. • The mash was then cold soaked overnight at 12 degrees Celsius for colour extraction. • Fermentation, using a specific commercial yeast strain, was done in open stainless steel fermenters at 24-28 degrees Celsius and the ferment lasted 7 days. • Gentle pumpovers were applied 3-4 times daily to extract flavour and tannins for structure. • The mash was pressed immediately after primary fermentation was completed. • The wine was then gravity fed to 225l barrels for secondary or Malo-lactic fermentation. • Maturation in 24% new, 52% second fill and 24% third fill French oak barrels lasted for 18 months and the wine was then lightly filtered prior to bottling.