Vinification

Cabernet Franc – The grapes were hand-harvested at 24° to 25° Balling in the early morning of March 2012. Fermentation took place in stainless steel tanks at 25° to 27°C. The pump-over method was used to ensure maximum extraction of colour. The wine was separated from the skins after 10 days and was racked twice in stainless steel tanks. After malolactic fermentation it was transferred to new 300-litre medium-toasted, fine grain French oak barrels for f 24 months. Cabernet Sauvignon – The grapes were hand-harvested at 24° to 25° Balling in late March 2012. Fermentation took place in stainless steel tanks at 25° to 27°C. The pump-over method was used to ensure maximum extraction of colour. The wine was separated from the skins after 10 days after which the wine was racked twice in stainless steel tanks. After malolactic fermentation it was transferred into 300-litre new medium toast French oak barrels for 24 months. The wine was blended without fining and received a light filtering before it was bottled on mid 2014. Total quantity produced: 2,900 bottles.

Viticulture

Cabernet Franc – The vines were 19 years old at the time of harvesting, west-facing and situated some 400m above sea level. Grown in deep Hutton soil, the vines are located on slopes cooled by afternoon sea breezes. Drip irrigation was used only when deemed necessary. The yield achieved was 8 tons per hectare. Cabernet Sauvignon – The vines were 22 years old at the time of harvesting, north to north-west facing and situated some 500m above sea level. Grown in rocky, decomposed granite soil, they are located on slopes cooled by afternoon sea breezes. Drip irrigation was used only when deemed necessary. The vines yielded an average of 4 tons per hectare.

Analysis

Food pairing