Cabernet Franc

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The vinification was kept simple, the grapes were fermented on the skins for approximately three weeks prior to being pressed and transferred to barrels on completion of malolactic conversion

The 2017 vintage has measured up to the highly rated 2015s and some argue that the vintage has produced wines of greater purity and intensity of flavour. Windy conditions in the summer and leading up to the harvest played a role in moderating excessive temperatures. The increased wind activity had a beneficial effect on the grape quality, notably on the aromatic intensity. Block W was harvested at a low sugar degree to ensure balanced acidity.

The wine spent 17 months in 300 litre French oak barrels, of which 50% were new. The wine was bottled without filtration or fining, so may develop a light sediment over time.