Grapes were hand sorted three times,crushed and left to cold soak on the skins for five days before fermentation. After fermented and basket pressed, the wine was racked to stainless steel tanks for malolactic fermentation, then aged 14 months in French oak before bottling. Neither fined nor filtered. Fermentation Temperature: 28A'AsC WOOD AGEING14 months in French Vicard and Mercurey oak barrels (30% new, 70% second and third fill).
Chosen by Jancis Robinson as one of her Cape favourite wines - November 20092010 John Platter - 4½ StarsMatthew Jukes' Top 50 from Cape Wine 2008 - February 20092009 John Platter - 4½ stars A sexy, luscious Cabernet Franc that is the definition of elegance. Harmoniously integrated flavours of blackberry, black cherry and plum mingle with tobacco, cinnamon and spice. Tannins are soft and gentle on the palate, and hints of dark choclate and minerality on the long finish. A wine gently crafted with great love, and to be enjoyed the same way. "I trembled with expectation when this wine was poured into my glass and then almost collapsed in joy when it gave me everything I was hoping for. Phew." - Matthew Jukes' Top 50 from Cape Wine 2008
Alcohol: 13.5 %volpH: 3.48RS: 2.2 g/lTotal Acid: 5.8 g/l
An elegant yet powerful wine best paired with rich meat dishes. Beef fillet with Peppercorn Sauce, Gamebird with Redwine Sauce and venison dishes are our favourites.