Lomond Candelabra Cabernet Sauvignon 2018

The hand-picked and hand-sorted grapes were destemmed, crushed in small open tanks and inoculated with a selected yeast culture. The fermentation temperature was constantly controlled and reached a peak temperature of 27˚C here. The pomace cap was regularly submerged by hand during fermentation. Once fermentation was complete, the wine spent an additional three weeks on the skins to extract maximum color and flavor. The free-run juice was then drained from the skins and gently pressed into new oak barrels, where malolactic fermentation occurred naturally. Finally, the wine was aged in barrel for a period of 12 months. At the end of aging, only the best barrels were selected and the wine was bottled after a light fining and filtering.