The Big Smoke 2022
Willunga Cabernet Franc
Cabernet Franc grown on the North-West edge of Willunga, between Sellicks Beach & McLaren Vale, at the Slate Creek vineyard (Certified Sustainable Winegrowing Australia).
The Cab Franc from here has the best of both worlds: intensity & leafiness. The fruit was completely destemmed into two open fermenters before being plunged at the beginning of fermentation & then pumped over during the later stages of fermentation.
One fermenter was pressed, once dry, to a third fill Mastro Bottaio 600L thick stave Demi Muid, while the other was kept
on skins post ferment for 3 months before being pressed to a seasoned French hogshead. The wine rested on fine lees in oak until July2023, before being blended & bottled.
Willunga Cabernet Franc
Cabernet Franc grown on the North-West edge of Willunga, between Sellicks Beach & McLaren Vale, at the Slate Creek vineyard (Certified Sustainable Winegrowing Australia).
The Cab Franc from here has the best of both worlds: intensity & leafiness. The fruit was completely destemmed into two open fermenters before being plunged at the beginning of fermentation & then pumped over during the later stages of fermentation.
One fermenter was pressed, once dry, to a third fill Mastro Bottaio 600L thick stave Demi Muid, while the other was kept
on skins post ferment for 3 months before being pressed to a seasoned French hogshead. The wine rested on fine lees in oak until July2023, before being blended & bottled.
Willunga Cabernet Franc
Cabernet Franc grown on the North-West edge of Willunga, between Sellicks Beach & McLaren Vale, at the Slate Creek vineyard (Certified Sustainable Winegrowing Australia).
The Cab Franc from here has the best of both worlds: intensity & leafiness. The fruit was completely destemmed into two open fermenters before being plunged at the beginning of fermentation & then pumped over during the later stages of fermentation.
One fermenter was pressed, once dry, to a third fill Mastro Bottaio 600L thick stave Demi Muid, while the other was kept
on skins post ferment for 3 months before being pressed to a seasoned French hogshead. The wine rested on fine lees in oak until July2023, before being blended & bottled.
