2019 Cabernet Franc
Blend: 100% Cabernet Franc
R.S.: 1g/L or 0.1%
T.A.: 6.2 g/L
Free Sulfur: 28ppm or mg/L
Cooperage: 3rd fill 500L French Oak Barrels
Maturation: 9 Months on the fine lees
Bottled: July 31st, 2020
The fruit for this wine comes from both of our blocks 2 and 7, picked by hand September 20th. The fruit was immediately transferred to cold storage and processed 24 hours later. The fruit was de-stemmed and then sorted to remove any M.O.G [material other than grapes] before being transferred to open one-ton fermentation bins.
The fruit was cold soaked for 3 days, during which tannin, acid and enzymes were added. The must was allowed to warm up slowly before being inoculated with yeast Alchemy 4, chosen for it’s ability to reduce the typical bell pepper flavors associated with the grape.
Fermentation last 16 days, with twice daily punch downs. Immediately after fermentation was completed, the must was transferred to the press, and after pressing the press wine was added to the free run wine. After 48 hours of natural settling, the wine was transferred to barrel and secondary fermentation took place naturally, completing in early April.
Prior to bottling, the barrels were blended and then lightly filtered to remove the unwanted sediment. After a slight sulfur adjustment the wine was bottled July 31st.
The wine is ruby colored and uniform throughout, devoid of any gas or flocculation. The nose is beautifully expressive, with primary aromas of dark fruited berries, black coffee bean, cured meats with secondary aromas of violet and pencil lead or graphite.
The initial entry showcases the core of acidity and brightness of the wine, with a seamless transition to the mid and back palate, where silky and fine-grained tannins take over. The wine is beautifully balanced, and although this is a full-bodied wine, it does not feel heavy or overly weighty.
The flavors are darker fruited with no evidence of green pepper flavors sometimes associated with this wine. The wine is somewhat accessible early on but really requires a few years to fully develop. I think this will start drinking optimally from 3-5 years onwards, may age for up to 10 years. Sediment may occur naturally, so decanting is suggested prior to pouring.
Food pairing: Spice Rub or cured meats, grilled lamb and hard cheeses.