This Cabernet Franc is made from a single vineyard planted in 2003. The vines are trellised and under drip irrigation and the soil type is calcareous. The selection process for this special started with the identification of this specific vineyard and working at it with special care from pruning right through to harvesting ensuring a low yield (not more than 5 tons per hectare) and premium quality fruit.
The grapes were picked at optimum ripeness at Balling. After de-stemming and slight crushing the mash was taken to open concrete tanks where it was allowed to ferment naturally wild yeast. During fermentation the temperature was regulated between and the cap regularly wetted by the traditional manual punch-down method every two hours. This together with pumping-over of the must onto the skins allows the colour and flavour to be extracted very effectively. It took five days to ferment dry and was then left on the skins for another 5 days before racking and pressing. After malolactic fermentation started the wine was transferred to new 300 litre French oak barrels where it was left to mature for 26 months. Bottling commenced on 18 August 2014.