2011 Mudgee Wines Cabernet VP

Fruit was harvested and transported immediately to the winery. The fruit was destemmed and crushed into an open vat. The must was inoculated with a commercial yeast strain, and allowed to ferment. Brandy spirit was used to arrest the ferment, before pressing out the wine into older American oak barrels. After 3 years of maturation, the wine was filtered and bottled.  

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