Black Fruit, Floral, and Herbaceous, Woody and Toasted
BODY: Full
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): High (More than 14%)
Origin: Coastal Region (Stellenbosch, Franschhoek, Swartland, Constantia & More), South Africa
Grape Varietals:
Cabernet Franc
Winemaking:
Malolactic Fermentation
Maturation: 13-18 Months Oak Barrels
Awards:
WESTERN FOOD PAIRING
Grilled ribeye, beef chilli cheese fries
ASIAN FOOD PAIRING
Grape Varietals & Region: 100% Cabernet franc from Banghoek, a mountainous range within Stellenbosch.
Tasting Notes: Intense dark purple colour. Oak perfume with blackberry and hazel nut on the nose. Broad smooth tannins. Intense rich fruit and juicy palate.
Winemaking Process: All grapes are harvested by hand at dawn and bunches are sorted individually. Grape bunches are softly destemmed to obtain a relatively high percentage of whole berries.
Wine is mostly made from each clone separately. Cooling during fermentation takes place by utilising a natural mountain spring next to the barrel cellar. The must is cold macerated (soaked) for 3 days prior to fermentation to obtain optimal colour extraction. Open fermentation takes place between 24 & 28°C. The cap is plunged by hand 6-8 times per day during fermentation for maximum flavour extraction.
After fermentation the skins are thrown into a small basket press where it is lightly pressed. Malolactic fermentation takes place in the barrels. The wine gets racked after malolactic fermentation is complete and returned to French oak barrels where it is aged for at least 12 months.
12 Months in 45% new, 30% second fill and 25% 3rd fill French oak barrels.
Can be enjoyed now but is anticipated to reach its optimum in 5-8 years time.
