Cabernet Sauvignon is traditionally one of the last grapes to ripen and hence is one of the last grapes be picked at Balgownie Estate Bendigo. As with all the grapes at Balgownie Estate, the Cabernet has been picked by hand to ensure that only the best fruit is picked when it displays the optimum balance between fruit, acid and sugar.
The warm weather has resulted in the Cabernet appearing particularly good this year and the fruit was delivered to the winery in ideal condition. The fruit was destemmed and partially crushed before beginning a slow fermentation in open vats. The ferments were pumped over on a daily basis to ensure that the grape skins and the fermenting juice remained in contact and to maximise the extract of colour and tannins. The picture above shows a pump over in progress with the wine being taken from the bottom of the open vat and sprayed over the top of the feremnting skins.