LPC Reserve

Cabernet Sauvignon 2013LPC_Reserve_CabSav_2013

A single block was hand harvested during the last week of March, at sugar levels between 24.8°B and 25°B. The grapes were destemmed and cold soaked for 48 hours. After 48 hours the pulp was inoculated with selected yeast strains and fermentation took place 28°C. The wine was pressed at 3°B. MLF (Malolactic Fermentation) took place in stainless steel tanks and the wine was aged in French Oak for 18 months.

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