Barrel Selection Cabernet Franc

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

Grapes are picked at optimal ripeness in strict accordance with the vintage. In some cases, 24 Balling may be ultimate ripeness – in other vintages it may be awfully green. So, not only keeping the vineyards close to our hearts but also picking at optimal physiological ripeness allow us to capture the wide array of flavours this elegant grape produces. Grapes are crushed and allowed to cold soak for 1 day. It is fermented in open concrete tanks with regular punch downs of the cap for 7 days and finishes malolactic fermentation in stainless steel tanks.

The wine is then matured in small 225 litre French oak barrels for 18 months.