CULTIVAR: 100% Cabernet Franc

WINE OF ORIGIN: Wellington

HARVEST DATE: February 2019

YIELD: 5 ton/ha

The Cabernet franc grapes were harvested from a single block of vineyard at Diemersfontein. The grapes were destemmed, crushed and left to cold soak overnight in an open fermenter.
Grapes were inoculated for Alcoholic fermentation as well as Malolactic fermentation the following day. Tank was pumped over every 3-4 hours for the first ⅔ of fermentation, the last ⅓ every 7 hours to prevent excessive extraction. Wine was pressed and racked to stainless steel tanks; free run and hard pressings separated to ensure a full and complete fermentation. On completion the two components were blended and racked into 3rd fill French oak barrels for 16 months.

The approach shows a burst of dark fruit, cassis and plum, with a very delicate herbaceous note. The round mouthfeel with grippy, yet elegant, tannin, has a weighted indulgence across all aspects of the palate. A delicate greenness offers balance to the richer characteristics of the wine, ensuring a lingering aftertaste with hints of fennel leaf liquorice.

Alc: 13.81%   TA: 5.6 g/l   pH: 3.60   RS: 2.92 g/