Camino Africana Cabernet Franc

Calve’s liver & creamy onions, or venison with redcurrant jelly, or roast baby beef with anchovies & crispy potatoes.

In my search for special and undiscovered sites and wines, I am proud to have found theses grapes and have followed their path into this fantastic example of what potential there truly exists for Cabernet Franc in the Helderberg area of Stellenbosch when the right variety is fitted into the perfect site and terroir. A wine for maturation and enjoyment when the time is truly ripe for the reward. Soil: Deep white pebble, seabed alluvial soils in Somerset West

10 days post ferment maceration was followed by a soft press and further 24 months maturation in 30% New and 70% Second Fill 300 litre Allier Hogshead barrels. Bottled with minimal filtration and no fining to maintain the wines fine structure.

The 5 tons Cab Franc grapes were carefully sorted and crushed whole berry into a 5-ton fermenter. After 3 days of cold soak and allowing spontaneous fermentation to take place, pump overs occurred 3 times per day for 14 days.

Edgebaston wines are made by David Finlayson on the Finlayson family vineyards in Stellenbosch. The range of wines is made to reflect the personality and winemaking philosophy of the region and the Finlayson family. Quality and a holistic approach to the production of our wines is our ethos. We strive to farm the land grow the grapes and make the wine in an environmentally friendly manner whilst ensuring that each wine is world class. It is the Finlayson family's firm belief that Stellenbosch has always and will remain South Africa's finest winemaking region this is where we wish to continue to create wonderful wines for the discerning wine collector.