Description

Wine of Origin: Stellenbosch

In the Vineyard: Cabernet Franc grapes were hand-picked from a block lying 180m above sea level on Tukulu dominant soils with a high decomposed granite content. Methodical leaf removal is practiced around the grape bunches to expose the grapes to the sun, preventing the eventual wine from developing excessive green characteristics.

The vineyard block rests 280m above sea level, 7 km from the ocean. The soil type is predominantly Tukulu.

In the Cellar: The grapes were processed immediately after picking early in the morning, they were hand sorted and destemmed before filling the 5000L truncated open top casks for fermentation. Fermentation in these vessels tends to finish quickly – lasting 10-15 days between 18 – 26˚C. During fermentation, suspended dry skins are gently punched back into the ferment to ensure gentle tannin extraction. The wine is then pressed off the skins and undergoes malolactic fermentation as well as a 14-month barrel maturation period in second fill French oak.

Analysis: Alc: 14%  |  pH: 3.57  |  TA: 5.39 g/l  | RS: 3.29 g/l

Viticulture: