Cabernet Franc

Two pump-overs a day for the initial alcoholic fermentation were decreased to one per day in order to keep the cap wet. Total time on skins was almost 3 weeks before pressing took place. Once malolactic fermentation was complete, the wine was transferred to a selection of 40% new and 60% 3rd and 4th fill French Oak Hogshead barrels (300L).

In our quest to produce a wine reflective of our unique single vineyard Cabernet Franc, we maintained a very simple approach. Date of harvest was decided upon what we believe to have been the best balance of acidity and fruit expression. The aim was not to go for maximum ripeness, but rather to embrace the energy and texture of a slightly earlier harvested Cabernet Franc grown in a warm environment, such as it is, in the Cape.

18 months in 300L French oak barrels, 40% of which was new oak.