Fermented with ambient yeast. We enjoy using ambient fermentations with Cabernet Franc, as the variety is so expressive of its site. The slower start to the fermentation allows for unique yeast diversity and therefore resulting aroma profile. This wine spent just over two weeks on skins, was then pressed and aged in primarily in large format barrel (500L), keeping a more reductive aging environment and thus greater aromatics. Vegan. 100% estate grown. 13.2% alc. Winemaker Corry Craighill, Septenary.
