All grapes were hand harvested from Vinifera Organic Vineyard in Mudgee, NSW. Only wild yeasts were used for fermentation and no additions apart from minimal So2. Cabernet Sauvignon grapes were foot stomped and lightly pressed 2 days later. Juice was settled then fermented in an old French oak barrel. 286 bottles made. Light red, ideally chilled.

Carto Claret (Cabernet Sauvignon)

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