Technical Specifications
Alcohol 13.81%
Residual Sugar 2.92 g/L
pH 3.6
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Wellington
Harvest Dates February 2019
Fermentation Vessels Open Fermenter, Stainless Steel, Oak Barrel
Oak Aging 16 months
Oak Details 100% Third Fill Oak
Third Fill Oak100%
Oak Types French
Production Details Yield was 5 ton/ha. Cabernet Franc grapes were harvested from a single vineyard block at Diemersfontein, destemmed, crushed, and cold-soaked overnight in an open fermenter. The must was inoculated for alcoholic fermentation and malolactic fermentation the following day. The tank was pumped over every 3 to 4 hours for the first two-thirds of fermentation, then every 7 hours for the final third to avoid excessive extraction. The wine was pressed and racked to stainless steel tanks, with free-run and hard pressings kept separate to complete fermentation before blending and maturation for 16 months in third-fill French oak barrels.
Tasting Notes
Nose: dark fruit, cassis, plum, delicate herbaceous note
Palate: round mouthfeel, grippy tannin, elegant tannin, weighted indulgence, delicate greenness, lingering aftertaste, fennel leaf, liquorice