This stunning parcel of Cabernet Sauvignon was mechanically harvested in the cool of the night and delivered to Nugan Estate winery for destemming and cold maceration for 48 hours at 50°F. Whole berry primary fermentation took place in small static fermenters at 75°F, with a specialized yeast strain that enhances berry fruit and minimizes vegetal notes. The wine then remained on skins for a further 10 days enabling tannin polymerization and color extraction, prior to pressing to French Oak (25% new, 75% used) for 12 months maturation. Nil fining is used to keep it Vegan friendly. Instead they use finishing tannins to fill out the palate, rather than remove anything. The wine is then bottled and 4000 – 6000 cases made each year.