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.

Natural malolactic fermentation occurred in barrel, where the wine matured for 17 months, with three careful rackings. The wine was only coarsely filtered, without any fining, to preserve its purity and integrity.

The Cabernet Franc is destemmed, while the other grapes undergo whole cluster carbonic fermentation in a closed tank under CO2. The must was kept cool for 5-7 days before warming the tanks, allowing natural yeast to complete the fermentation. The wine was pressed off the skins 24-31 days after alcoholic fermentation finished using a traditional basket press.

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.