The WINE CLUB
Cabernet Franc
The birth of our son in 2014 inspired me to craft a wine in honour of him as the fifth generation of our family on Kaapzicht. It is a joyful yet delicate take on a varietal we all admire. Made with love, this wine is dedicated to him.
Only released in superior vintages.
Cabernet Franc
2021
Alcohol 14.02%
Total Acidity: 6.2g/ℓ
Residual Sugar: 3.2g/ℓ
pH: 3.51
Tasting Notes
Deep ruby with saturated opaque center; abundance of blackcurrant, fynbos and fennel with inky succulence and firm well-managed tannins; rich fruit is beautifully balanced with integrated oak flavours lending depth and complexity.
100% Cabernet Franc
Vines planted in Clovelly type soil, all dry land, unirrigated vineyard giving a very low yield of 7 tons per hectare.
Grapes were picked at full ripeness (24ºB), destalked and fermented in stainless steel red wine tanks with Rubino extra yeast. Pumping over was done 2 x per day. Lightly pressed at 1 bar. Malolactic fermentation in tank before going to French oak barrels for 16 months. 63% new oak.
6-10 years
Deep ruby with saturated opaque center; abundance of blackcurrant, fynbos and fennel with inky succulence and firm well-managed tannins; rich fruit is beautifully balanced with integrated oak flavours lending depth and complexity.
1 large fresh ciabatta
50ml olive oil
2 sprigs fresh rosemary
black olives
8 slices prosciutto
6 garlic cloves
zest of 1 orange
1 large cambrini
2 x Camembert
Preheat the oven to 180°C.
Tear the ciabatta into bite-sized pieces. Generously coat the bread with olive oil and bake until almost crispy. Take it out of the oven and sprinkle with the garlic cloves, rosemary, orange zest, olives and pieces of prosciutto. Place back into the oven and roast until crisp but not burnt. Place the cheese in the centre and roast for a further 5 minutes until it is melted. It is ready when the bread and prosciutto is crispy, and the cheese is soft.
