The fruit, from our estate 16 year old vines, is treated with kid gloves. Cabernet Franc has a tendency to be vigorous therefore, we hard prune these vines in order to reduce the yield and increase the colour and flavours. The bunches were also hand thinned in order to retain only premium quality fruit.
All grapes were crushed and transferred to open fermenters then fermented to dryness. Each day, the Cabernet Franc was hand plunged 3 times to ensure maximum colour and Flavour extraction. The resulting wine was then pressed then transferred to a mixture of French and American oak barrels in readiness for malolactic fermentation and consequent barrel aging.
After barrel aging for 10 months, the barrels were racked and blended into stainless steel tanks.
Prior to bottling, the wine underwent light Filtration to ensure freshness of Flavours and brightness of colour.