| Cabernet Franc |
The grapes were crushed and transferred to open fermenters then fermented to dryness which took a period of 21 days. Each day, the Cabernet Franc was hand plunged 3 times to ensure maximum colour and flavour extraction.
The resulting wine was then pressed and transferred to a mixture of French and American oak barrels in readiness for malolactic fermentation and consequent barrel ageing. After the 21 months, the barrels were racked and blended into stainless steel tanks.
Medium to Full-bodied and fruity. Aromas of dried fruits and smoke.
On the palate, dry and well structured with a long, lively finish.
