Cabernet Franc 2018

Product Code: CF18

Price: $25.00

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Dry Grown Cabernet Franc 2018
 
C48612FC EAC9 423B 9E69 C2A2E7DC91BD
2018 Dry Grown Cabernet Franc
MOUNT BARKER WESTERN AUSTRALIA
 
TECHNICAL DETAILS
Alcohol 13.5%. a/v
  
TASTING NOTES
100% Cabernet Franc from our Dry Grown Vineyard, we have 9 rows. The medium bodied wine has lovely juicy fresh choc mint characteristics, mouth filling with a dry elegant finish. Lots of Natural tannins, no oak or tannin additions just a bit of extra time on skins. Minimal Fining and filtration. Excellent with succulent roasted pork belly.
 
VINEYARD
Fruit sourced from our 40 year old 12 hectare Dry Grown Vineyard. Our old vines are not irrigated; something quite unusual in these days of mass commercial production. Having smaller fruit fosters an intensity of the flavour, with most of the colour and tannin of the grape being concentrated in or near the skin. The characteristically cool climate of the district ensures slow ripening of the grapes, which also allows for the development of rich flavour and quality grape juice. Grown on ancient gravely loams, our old vines are all cane pruned and yield 2 tonne per hectare. Galafrey harvest their grapes from mid-March to late April depending on the season
 
VINTAGE COMMENTS
V18 started very quickly but with no desease or weather pressure we were able to have extra hang time for all wines especially reds resulting in higher than average alcohols and ripeness. The Great Southern area will be showing great ripeness and power not often seen in our wines. Look for great floral aromas in whites, intensity and power in reds.
 
WINEMAKING
The dry, cool to mild climate of the Great Southern region will produce classic Cabernet Franc, wines with great depth of flavour and structure. We endeavour through meticulous fruit selection and wine production sympathetic to the vintage conditions to produce a classic well-made Cabernet Franc. Produced from 40 year old vines we have 9 rows of Cab Franc. Fruit is mechanically harvested ripe and brought into the winery under cool conditions. 20 % whole bunch. Pressed into tank and keep on skins for 20 days to allow for the best extractions of flavour and colour. Once finished fermentation finished minimal filtration is given to allow the wine to be at full flavour and expression before bottling.
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