Ghost in the Machine Cabernet Franc

Roast pork or duck, meatballs in tomato sauce, or a Sunday roast of venison or lamb. Pâté and cheeses like feta, goat’s cheese, brie, and blue cheese.

Sourced from the Helderberg and Ashton. 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, the other grapes undergo 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.

The focus is beautiful in its simplicity – to craft unique, intriguing, and unusually delicious wine from a small, distinct corner of the universe. We want to make wine that is enjoyable in youth, but capable of being enjoyed for many decades to come. It begins with understanding and loving our land, being sensitive to the long-term needs of our vines, and treating our grapes with the utmost respect and care in the Estate winery.