CASSINI KANGAROO ISLAND

HANDPICKED.

WILD FERMENTED. ROLLING FIELD BLEND OF SIX VARIETIES.

GUEST WINEMAKER: HANS PALANDT.

THIS IS MADE FROM CABERNET SAUVIGNON FROM OUR CASSSINI VINEYARD.

HAND-PICKED FRUIT WAS DESTEMMED AND PRESSED. WE COLD SETTLED THE JUICE PARTLY TO DROP SOME SOLIDS OUT FOR A CLEAN FERMENT, BUT ALSO TO DROP ACID SO YOU DON’T GET A “GUSHER”.

CROSS-INOCULATED FROM OUR ROSÉ WHICH WAS HUMMING ALONG NICELY. FERMENTED COOL TO RETAIN AROMA.

ONCE DRY IT WAS COLD SETTLED AGAIN THEN RACKED OFF ITS SOLIDS. WE ADDED FROZEN JUICE BACK JUST BEFORE BOTTLING UNDER CROWN SEAL FOR SECONDARY FERMENTATION.