V5 Cabernet Franc 2019
The Grapes were picked from block 4 which lies 180m above sea level on Tukulu
dominant soils with a high decomposed granite content. The vines grow vigorously
producing 12 tons/ha annually. Methodical leaf removal is practiced around the
grape bunches to expose the grapes to the sun which decreases the green notes
experienced in the eventual wine.
The grapes were processed immediately after picking early in the morning, they
were hand sorted and destemmed before filling the 5000L truncated open top casks
for fermentation. Fermentation in these vessels tend to finish quickly lasting
10-15 days between 18 ‒ 26̊C due to limited temperature control. During
fermentation, the dry skins are gently punched back into the ferment ensuring
gentle tannin extraction. The wine is then pressed off the skins and undergoes
malolactic fermentation as well as a 14-month barrel maturation period in second
fill French oak. After maturation, the wine was bottled. No animal derived
products were used in the production of this wine making it vegan friendly.
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