Vinification

The Cabernet Franc grapes were hand harvested at 24 to 25 Balling in early March 2016 and the Cabernet Sauvignon grapes at 24 to 25 Balling in late March 2016 Grapes were vinified separately and 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 wines were pressed after 10 days and were racked into new 300 L French oak barrels After malolactic fermentation it was racked off the less and back into barrel for 18 months. The wine was blended without fining and received a light filtering before it was bottled in early 2018. Total quantity produced:1588 bottles

Viticulture

Cabernet Franc: The vines were 20 years old at the time of harvesting, west facing and situated some 400 m 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 5 tons per hectare. Cabernet Sauvignon: The vines were 9 years old at the time of harvesting, north to north-west facing and situated some 300 m 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 7 tons per hectare.

Analysis

Food pairing