Region: Rapaura, Wairua Plains, Marlborough, New Zealand.
Winemaking: The fruit was carefully hand-picked, sorted, destemmed, and then fermented in small, open top oak puncheons with indigenous yeast. Daily pigéage was done by hand and after 3 weeks on skins the wine was gently pressed, settled, and aged in seasoned oak. A natural spring malolactic fermentation occurred and after 14 months of élevage the wine was racked, bottled unfined and unfiltered.
Tasting Notes: This Cabernet Franc has aromatic characteristics of violets, red currants, and kirsch cherries with subtle influences of dried lavender and hibiscus tea. Flavours of cherry, vibrant plums, green peppers, and sweet new leather followed by an acidic backbone and voluminous mouth-coating tannins. This elegant wine provides a seamless, silkiness mouthfeel, and a well-balanced wine.
Technical: Alcohol - 13.5%. pH - 3.5g/l. TA - 5.7g/l. RS - Dry. Contains sulphites. BioGro certified organic and vegan friendly.
Winemakers: Allan McWilliams & Jordan Hogg.