2016 ‘Franc’ Cabernet Franc. 13.3% Alc. 70 dozen produced. $40
The fruit used to produce this wine was sourced from Springvale vineyard, located over the hill from Watervale, close to Sevenhill. The soil consists of bony red clay on slate. The fruit was picked on the 27th Febuary at 13 baume. In the winery the fruit was 100% destemmed in to an open fermentor and natural ferment occurred over a 2 week period. The ferment was lightly plunged once or twice a day before being pressed to tank and left to settle of larger lees for a few days. The wine was then gravity racked to ceramic egg where it sat untouched for 10 months. At this point, a small sulphur addition was made and the wine was bottled unfined and unfiltered.
Mike Bennie – The Wine Front 93/100
Francly my dear, I do give a damn. Yuk yuk yuk. From Springvale Vineyard in Clare Valley, which is ‘sustainably’ farmed. The wine hangs out in ceramic egg for its pre-bottling maturation.
Lovely drinking here, effortless stuff. Shows a sniff of green gauge characters, herbs, hedgerow, eucalyptus, fennel, but the mainstay in bouquet is black plum and raspberry liquorice. Curiously, the wine shows a lick of dusty-oak like character, despite the vessel it’s raised in, savoury is a good word, black berries, anise, pickled cherry. Pinch of building tannin to close seals the deal. Fuller flavoured franc, and good. Yum.