100% Cabernet Franc. Produced with fruit from two hilltop sites in the Bottelary ward. This bottling expresses all the concentration and nervous tension that comes from the sites extremely rocky granitic soils. Thecrazy thing aboutthis wine is that Jeansaid they pick it at a higher brix than the resulting alcohol, usually a certain brix will generate a specific level of abv in a wine, not so in thiscase (13%).

94pointsTim Atkin, MW
This is a fragrant and refined red with gorgeous fruit and spice aromas like blackcurrants, small blue plums, sandalwood, licorice and nutmeg. Its medium-bodied, very fine and precise. Long, elegant finish. Drink or hold.

Our Tasting Note: Super pleasurable, superbly balanced! Medium ruby colored. A pronounced nose that is pure withcurrants, red cherry, cassis, with subtle spice, black pepper, ZERO capsicum (NO green pepper), some slight and sweet garden herbs. Medium bodiedand mediumacidity, med/med+ powdery fine tannins, a pronounced, pure nose and long, fresh and pleasing finish. Outstanding!

Vineyards:This trellised Bottelary vineyard was planted with the CF1 Cabernet Franc clone in 2004. This site is 16.5km north of False Bay and 22.5km east of Table Bay, so the ocean effects are considerable; an influence that you pick up quite clearly in the wine. The combination of the vineyards cooler east-facing aspect, decomposed granite soils, and 225m altitude, enables this low-yielding vineyard to produce smaller bunches, with incredible concentration, and structure.

Winemaking: Grapes were hand-harvested on 15 March, 2023, at a ripeness of 23.9B. Bunches were de-stemmed and gravity fed into tulip-shaped concrete fermenters, where whole berries were cold-soaked for three days, prior to primary fermentation. Pump-overs took place up to 3 times per day, with fermentation temperatures peaking at 28C. Spontaneous malolactic conversion took place during the 11 months of maturation in 1000-litre French oak vats. The wine was racked just once, 2 weeks before bottling.