Varietals Cabernet franc
Tasting Notes
Alcohol +-13.5% Vol
Appearance Violet to ruby red
Aroma Black olive, fynbos, spice
Palate Minerality, elegance, finesse, complexity
Altitude 247-277m
Soil Well-drained soil; good water retention. Important percentage of clay in topsoil
Yield 5 tons per hectare (30hl/ha)
Maceration 3-4 days cold maceration before fermentation; +- 3 punch-downs per day
Fermentation temp 24-26ºC
Malolactic fermentation In tank
Maturation Maturation in new and 2nd fill 225ltr French oak barrels for 18 months
In bottle pre-release 12 months
Ageing potential 7 years and longer

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