Cabernet Franc 2019

VITICULTURE:
The award winning North- South facing vineyard used for this wine is
grown in deep Oakleaf soil and the shoots are vertically positioned. The
vineyard is irrigated according to soil moisture availability schedules.
Leaf plucking in the bunch zone and meticulous detail to the removal of
any green berries enables sufficient sunlight penetration into the canopy
ensuring ripe tannins and optimal berry flavour at harvest.

WINEMAKING:
 The selected bunches were destemmed onto the sorting table with
moderate crushing retaining a whole berry component of 30% in
the fermenter. Great care was taken to remove all stalks.
 The mash was then cold soaked overnight at 12 degrees Celsius
for maximum colour extraction.
 Fermentation, using a specific commercial yeast strain, was done
in open stainless steel fermenters at 24-28 degrees Celsius and
the ferment lasted 6 days.
 Gentle pumpovers were applied three to four times daily to extract
flavour and tannins for structure. Delestage (rack and return)
further aided soft tannin extraction.
 The mash was pressed immediately after primary fermentation
was completed.
 The wine was then gravity fed to 225l barrels for secondary or
Malo-lactic fermentation.
 Maturation in 57% new, 27% second fill and 16% third fill French
oak barrels lasted for 15 months and the wine was then lightly
filtered prior to bottling.

TASTING NOTES:
Upfront blackcurrant with hints of green peppercorn and black olive
cradled by elegant, ripe tannin and oak spice on the long mineral finish.

FOOD PAIRING:
The complexity of the Cabernet Franc is ideally paired with game birds
such as duck or quail and would do equally well served with veal.

BOTTLE ANALYSIS:
Alcohol: 14.5%
Residual Sugar: 2.8g/l
pH: 3.66
Total acidity: 5.7g/l

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