This Cabernet Franc expresses varietal characteristics of black tea, raspberry and bay leaf. A dense mid-palate finish in velvety tannins.
The Cabernet Franc fruit is sourced from Hickinbotham’s Block 107. The fruit is hand-picked, destemmed and whole-berry sorted before being gently crushed. Following cold soaking, native fermentation occurs leading to 15 days on the skins with daily pump-overs. The must is basket pressed with light pressings included in the free run and drained directly to barrel. Aged for 15 months in fine-grain Bordeaux coopered barrels of which 50% are new.