Technical Specifications
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Franschhoek
Soil 100% decomposed dolomite granite
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 18 months
Oak Types French oak
Production Details 20% whole bunch. Spontaneous fermentation after an extended cold soak, with a light punch-through daily during fermentation. After fermentation, the wine was basket pressed to new French oak for 10 months, then racked to a neutral French oak barrel for another 8 months before bottling. The producer describes it as an extremely low-yielding single-vineyard wine with aging potential over the next decade.
Tasting Notes
Nose: dark berry fruit, Morello cherry, star anise, ground fennel seed, violet
Palate: linear, precise, elegant, dark berry fruit, minerality, concentration
Food Pairing loin of venison, ostrich carpaccio, beef filet with red wine reduction, duck breast with plum sauce