When we took over management of our Cassini vineyard in 2020 it had been conventionally managed since being planted in the late 90s.

We started a regenerative viticulture programme and paid the price in yields in 2021. What small amount of cabernet sauvignon we got was co-fermented with some of our same-site shiraz. All fruit was hand-picked and destemmed for a whole berry ferment.

We managed the ferment gently to avoid over-extraction from the low baumé cabernet. We plunged twice a day until halfway through ferment, then just kept the cap wet. Just before going dry, it was pressed directly to barrel, where it stayed for a year to mellow.