Cabernet Franc 2011
Medium to Full-bodied and fruity. Aromas of dried fruits and smoke. On the palate, dry and well structured with a long, lively finish. The grapes were crushed and transferred to open fermenters then fermented to dryness which took a period of 21 days. Each day, the Cabernet Franc was hand plunged 3 times to ensure maximum colour and flavour extraction.
The resulting wine was then pressed and transferred to a mixture of French and American oak barrels in readiness for malolactic fermentation and consequent barrel ageing. After the 21 months, the barrels were racked and blended into stainless steel tanks.