The first fruit has been harvested for the AWRI’s 2018 Cabernet Sauvignon winemaking trial, in which eighteen 150 kg ferments will be conducted, with a single winemaking variable being changed in each one.
This trial follows on from two successful previous vintage trials with Pinot Noir and Shiraz, the wines from which have been presented in tastings across Australia. The treatments in the current trial were chosen in consultation with some of Australia’s leading Cabernet Sauvignon producers, and where possible, they have been tailored to complement previous and current AWRI research projects.
The aims of the trial are to illustrate the sensory effects of applying specific techniques during winemaking, and to provide advice on the practical application of those techniques in a commercial setting. The wines made during the 2018 trial will be presented to industry in tasting workshops in 2019.
