Waterkloof Circumstance Cabernet Franc 2018

The grapes for this Cabernet Franc were picked by hand, cooled overnight and processed the next morning. The berries were first destemmed, carefully selected berry by berry and then placed in wooden fermentation tanks. The alcoholic fermentation took place spontaneously, with only the naturally (wild) occurring yeast starting the fermentation process. After the fermentation was completed, the wine spent 30 days on the skins to allow the tannins to integrate well into the wine, resulting in a well-balanced wine. The skins were then separated from the wine and pressed in the basket press. Malolactic fermentation took place in French barriques, followed by a 20-month ageing in 15% virgin wood and in second and third barrels of French oak.