Original
7 Ratings
Heartland Cabernet Sauvignon Langhorne Creek

Wine Details

Winemaker's Notes

(From 2012 Vintage) The fruit was crushed into 8 tonne open fermenters, left on skins to cold macerate for three days prior to fermentation. Fermentation occurred at or under 23°C (with a Rhône isolate yeast). This helped to extract the skin tannin while maintaining aromatics. The wine underwent its malolactic transformation in oak, was then racked and returned to French and American oak for a 12-month maturation.