William Hill 'Bench Blend' Cabernet Sauvignon 2009
The Cabernet Sauvignon grapes were selected from the finest vineyard blocks and were hand harvested from October 15th to November 1st and were destemmed and crushed prior to fermentation in upright, closed top fermentors. The must fermented at a maximum temperature of 85°F and received 30 days of skin contact. Following pressing, malolactic fermentation on skins was completed in tank. Final evaluation and blending of the individual lots occurred just prior to bottling.