Wicks Estate Cabernet Sauvignon 2018 (12x 750ml)

Individual parcels were subjected to a range of processing techniques, with various yeast strains and cap management strategies employed. Ferments were either pumped over or plunged twice daily in a range of small open and static fermenters. Each parcel spent between eleven and twenty one days on skins prior to being gently pressed. The individual parcels were then racked into barrel prior to final barrel selection and ultimately blending. Individual parcels were subjected to a range of processing techniques, with various yeast strains and cap management strategies employed. Ferments were either pumped over or plunged twice daily in a range of small open and static fermenters. Each parcel spent between then and fifteen days on skins prior to being gently pressed. The individual parcels were then racked into barrel prior to final barrel selection and ultimately blending