James Halliday | 94 points
We continue to explore a 100% Cabernet Franc.
Single parcel fruit, vines planted in 2001. Our Cabernet Franc is about perfume and delicacy. We approached it by having an open canopy all of the growing season so the fruit received gentle dappled light, which assisted with the growth of supple tannins and fragrant berry perfumes.
We harvested at moderate ripeness, then slightly split each berry before a 25°C ferment for 10 day's. A gentle pressing, then to second use oak for 10 months. We chose the second use barrels as they were ideal for the feminine perfumes and delicate structure of the wine.
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