Cabernet Franc from two separate vineyards in the Wilyabrup region were select harvested on 24 March 2022 and crushed immediately to an open fermenter. The ferment was co-inoculated with selective dry yeast and malolactic bacteria. The ferment was gently pumped over daily for a period of 8 days until dry and was then gently pressed to French oak barriques, 20% new. Following 15 months oak maturation, the wine was bottled in August 2023.
Opening with a breezy rasp of bright red fruits, violets, and bay leaves, one could be lulled into the initial assumption that this wine will ethereally tip toe along for its entire length. This is not to be. Hard on the heels of its breezy overture there is a graceful dip into a lovely savouriness. Italian cottage herb, ironstone, hung meat, and fine gravel meld to complete this precise offering.
Best Drinking: Now – 8 years
Food Pairing: Apple stuffed porchetta with mustard-cider sauce
Variety: 100% Cabernet Franc
Total Acidity: 6.5 g/L