The grapes are from Stellenbosch, mostly Polkadraai Hills ward. Grown only on decomposed dolomite granite soils. This lends itself to great acidity, freshness, purity of fruit and an extended mineral finish. There is a 30 to 40% whole bunch fermentation component that takes place for the Dolomite Cabernet Franc. This gives the wine lovely tension and energy. Fermentation takes place at roughly 24°C, which allows for full fruit expression. All fermentation is driven by indigenous yeast. The wine was matured in large concrete tanks alongside neutral 300 litre French Oak barrels for 16 to 18 months, before natural stabilization and bottling.

The wine shows red cherry, red plum and raspberry red fruit on the nose. Red berries, spiciness and herbs linger on the palate. The wine has great purity of fruit with a hint of wet-stone minerality and a velvet soft finish.

alc 13.5 | ph 3.64 | rs 1.2 | ta 4.7