Cabernet Franc

AWARD

96 points, Gold, 2023 Macedon Ranges Wine Exhibition (Class 7, Other Reds & Blends)
93 points, Silver, 2023 Victorian Wine Show, (Class 26 – Other red varieties, 2022)
88 points, Bronze, 2023 Cowra Wine Show (Class 149, Other Red Variety – any vintage)
50 points, Bronze, Daylesford Wine Show 2023 (Class K Other Reds and blends)
84 points, 2023 Melbourne Royal Wine Awards (Class SVR013 – Other Red Varietal 2022)
83 points, 2023 The Australian Single Vineyard Wine Show (Class 47, Other Red Varieties)

TASTING NOTE

Deep garnet in colour, with blue reflections. There are aromas of lavender, blueberry, blackcurrant, and tobacco leaf on the nose, which follow on the soft palate with raspberry coulis, damson plum, baked rhubarb, blackcurrant, turned earth, and sumac spice. Plush sweet-savoury fruit, silky tannins, and persistent length.

WINEMAKING

100% destemmed to ferment whole berries, essential for retention of freshness and brightness. It underwent a wild ferment over 14 days in open top fermenter, encouraging yeasts indigenous to the vineyard. Gently pumped over once daily, the juice was returned to the top of the cap for gentle tannin extraction. Upon completion of fermentation, the wine was pressed and matured in old oak hogsheads for 6-months.

ANALYSIS

Alc./Vol.14.0% pH 3.75 TA 4.65g/L

SERVING SUGGESTIONS

Try with Peking duck or roasted pheasant with grilled asparagus or artichoke.