Traditionally used as a blending grape to contribute finesse and a fruit driven bouquet, when handled with care in the vineyard, Cabernet Franc produces complex, terroir driven wines that deserve to stand on their own.
All of the fruit was hand harvested, bunch sorted, destemmed and gravity transferred to 1 T fermenters. Approximately 50% of the berries were left whole and uncrushed. After a 48 hour cold soak, the must was warmed and inoculated with selected yeast culture. The cap was punched down by hand 3-6 time daily and at the ideal tannin extraction, the must was drained of free run juice and the skins were lightly pressed. The wine continued its alcohol fermentation in French oak through to dryness and then proceeded through Malolactic conversion prior to being racked and returned to barrel. It was left to mature undisturbed for 18 months before being blended and bottled without finning or filtration.
Aromas and flavours of Black berries and Morello cherries mingled with smokey oak notes.
The palate is lush but dry and is balanced off by juicy fruit acidity. The wine finishes with notes of tobacco and fine grained oak tannins.
Perfect when paired with smokey grilled meat dishes or moderately spiced sausages served up with a side of earthy roasted root vegetables.