Technical Specifications
Alcohol 14.0%
Residual Sugar 1.8 g/L
pH 3.67
Total Acidity 5.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Stellenbosch
Soil Deep, Loam rich soils on the lower eastern slopes of the franschhoek mountains
Vineyard Yield 40 hL/ha
Harvest Dates March 24-26, 2021
Fermentation Vessels Tank, Oak Barrel
Indigenous Yeast Yes
Oak Aging 11 months
Oak Types French
Barrel Size 225L & 500L
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Serving Temperature 16-18°C · 61-64°F
Production Details Cool, hand-harvested grapes were destemmed, sorted and crushed to tank. Minimal SO2 was added and, as with all our wines, no further additions were made. The must was initially pigeaged once a day. After about 4 days, fermentation began with indigenous yeasts and the cap was kept moist with one or two gentle actions per day, depending on extract and tannin development. Temperatures were kept below 28 °C. Fermentation lasted 7 to 10 days after which 3 to 7 weeks (also depending on tannin development) skin contact was given. The wine was then pressed to barrel for malolactic fermentation and maturation. The barrels were racked in Spring to blend the wine, which was then returned to barrel and later bottled unfiltered and unfined.
Tasting Notes
Nose: herbal, fynbos, bergamot, blackberry
Palate: bramble, dark fruit, red fruit
Individual Vintages
Producer Information
Website
Address
Le Quartier Français, Huguenot St, Franschhoek, 7690, South Africa
Phone
+27 (0)21 492 5961
Email
Owner
Andrea &
Chris Mullineux
Chris Mullineux
Cellarmaster
Gynore Hendricks