There are many ways to make this superior variety and lots of fine-tuning that can be done in order to produce a premium Cabernet Sauvignon.
In this presentation, Ray Chen, Technical Winemaking expert from Enartis Australia talks us through some new ideas on how to tweak your Cabernet Sauvignon wines. She considers numerous winemaking options at a number of stages of the winemaking process. These include:
- At the crusher
- During cold soak
- At yeast inoculation
- During yeast fermentation
- During Malo-lactic fermentation (MLF)
- And post MLF
Discussion on characteristics that can be altered include:
- Reducing greenness
- Desired aroma and flavour profile
- Enhancing mouthfeel and structure
- Maximising colour retention and stabilisation
This fascinating and easy to follow presentation has a lot of information and is certain to provide something new for winemakers of all levels of experience who are keen to keep up-to-date with the latest industry knowledge.
