Wine Review & Notes
The winemaking for the Airfield Estates Cabernet Sauvignon begins with a presort to make sure only ideal clusters are vinified. After being destemmed, the wine is fermented in stainless steel tanks, with pumpovers and punchdowns to extract tannin and color from the skins. After fermentation, the wine is put into French oak barrels, 30% of which are new. Malolactic fermentation occurs in barrel. The wine spends 23 months in barrels.