Bottling
December 2015.
Winemaking
Fruit for the 2014 Hutton Triptych Margaret River Cabernet Sauvignon was sourced from the Sandalford Estate vineyard in Wilyabrup. The Houghton clone grapes were hand picked in April, then crushed into an open topped fermenter. The must was fermented using cultured yeasts with regular hand plunging, and on completion remained on skins for 21 days. After pressing and malolactic fermentation, the wine was matured for 18 months in French barriques (50% new).
