
Cherubino Budworth Cabernet Sauvignon 2019.
The fruit was hand harvested and transported to the winery where it was cooled overnight and hand-sorted. Maceration lasted for six weeks with minimal pumpovers and temperatures ranging from 12-27 degrees. The wine was pressed to a tank and allowed to settle for 7 days prior to oak maturation. A range of coopers were used in the wines development.
VINTAGE: Low rainfall in winter and spring with some devastating frost events made the summer ripening season late. A tricky harvest to say the least but patience (and a bit of luck) paid off in the end with some exceptional wines being the ultimate result.
WINEMAKING: The fruit was hand harvested and transported to the winery where it was cooled overnight and hand-sorted. Maceration lasted for six weeks with minimal pumpovers and temperatures ranging from 12-27 degrees. The wine was pressed to a tank and allowed to settle for 7 days prior to oak maturation. A range of coopers were used in the wines development.
The fruit was hand harvested and transported to the winery where it was cooled overnight and hand-sorted. Maceration lasted for six weeks with minimal pumpovers and temperatures ranging from 12-27 degrees. The wine was pressed to a tank and allowed to settle for 7 days prior to oak maturation. A range of coopers were used in the wines development.
VINTAGE: Low rainfall in winter and spring with some devastating frost events made the summer ripening season late. A tricky harvest to say the least but patience (and a bit of luck) paid off in the end with some exceptional wines being the ultimate result.
WINEMAKING: The fruit was hand harvested and transported to the winery where it was cooled overnight and hand-sorted. Maceration lasted for six weeks with minimal pumpovers and temperatures ranging from 12-27 degrees. The wine was pressed to a tank and allowed to settle for 7 days prior to oak maturation. A range of coopers were used in the wines development.
