The grapes were destemmed, crushed and left to cold soak overnight in an open fermenter, before bring inoculated for alcoholic fermentation as well as malolactic fermentation the following day. Pump-overs every 3-4 hours for the first ⅔ of fermentation, then every 7 hours the last ⅓ to prevent excessive extraction. Wine was pressed and racked to stainless steel tanks; free run and hard pressings separated to ensure a full and complete fermentation. On completion the two components were blended and racked into 3rd fill French oak barrels for 16 months.

The approach shows a burst of dark fruit, cassis and plum, with a very delicate herbaceous note. The round mouthfeel with grippy, yet elegant, tannin, has a weighted indulgence across all aspects of the palate. A delicate greenness offers balance to the richer characteristics of the wine, ensuring a lingering aftertaste with hints of fennel leaf liquorice.

Pair this wine with rich and hearty lamb dishes or a traditional South African braai with lamb tjops.

100% Cabernet Franc