Tastes: Dark, brooding, forrest floor, mulberry and cherry
The fruit was hand picked and placed into small 10kg buckets and chilled overnight prior to being bunch sorted by hand followed by individual berry sorting by hand. The fruit was fermented as whole berries with no crushing. We did minimal extractive work on the wine, doing a light pump over once a day. The wine was pressed to amphora and a small portion (15%) was left to mature with whole berries, seeds and skins for 10 months giving the wine an additional element of depth and complexity. No fining (vegan friendly), and a light filtration at bottling.
Varieties : Cabernet Franc
Vineyards: Willyabrup, Margaret River
Maturation: 10 months in Amphora
Closure: Cork & Hand wax (decanter prior to drinking)
Soil: Gravel on top with a loam/clay subsoil
Quantity: 100 doz.