2016 CABERNET FRANC
This is the third time we have produced a straight Cabernet Franc and Belinda hopes to continue this in the years when the fruit is exceptional and plentiful. 2016 produced wines of great concentration on our estate and this is no exception. Black fruits - Morello cherry in particular - dominate the nose of this wine. Texturally taught and structurally quite firm, the palate shows dark chocolate and spice, before red fruit notes start to shine towards the finish. The natural acidity delineates this wine, giving a bright finish and terrific length.
De-stemmed only, the fruit was cold soaked for around 6 days with some carbonic maceration occurring prior to primary fermentation in open fermenters. 50% of the fruit was inoculated with neutral yeast, with the other 50% undergoing natural fermentation. Pressed to tank to begin malolactic fermentation before being racked to barrels of at least 1 year of age. Bottled September 2017.