100% Cabernet Franc
Alcohol – 14%
pH – 3.6
Acidity – 5.3 g/l
Res. sugar – 2.5 g/l
Vinification / Maturation
Grapes were hand picked from a small 2 hectare single vineyard, with a yield of approximately 7 tons per hectare and at a sugar level of 24 ºB and was then fermented in stainless steel tanks with twice daily pump overs. Barrel maturation took place in 3rd fill small 300L French oak barrels for 14 months. .
Aroma – Rich, complex nose of fynbos, tobacco, plum, dark cherry and nutmeg.
Palate – A full bodied wine with a firm tannin structure, mocha, dark fruit.