Ghost in the Machine Cabernet Franc

Lamb, Beef, Venison, Soy-based Oriental/Asian

Sourced from Robertson and the Breedekloof. All grapes are low yields, sustainably farmed and hand picked.

Wine was in barrel for 17 months and racked three times before bottling. Course filtration only, no fining.

Cabernet franc are destemmed respectively, Grenache is whole cluster carbonic fermentation in a closed tank under CO2. Must was kept cool for 5-7 days, after which tanks were warmed up and natural yeast carried out the fermentation. Pressed off the skins 24-31 days after completion of alcoholic fermentation using a traditional basket press. Natural malolactic fermentation took place in barrel.

Bruce Jack Wines is a South African producer known for sourcing fruit from distinctive vineyard sites across the Cape. From everyday drinking wines to limited releases, the range focuses on authenticity, value and wines that reflect the character of their origin.