in the vineyard : 100% Cabernet Franc. One of the classic varietals in Bordeaux, Cabernet Franc as a varietal wine has been almost unknown in the Cape. Traditionally an understudy to its first cousin, Cabernet Sauvignon with which it is often blended, Cabernet Franc now appears more and more on the Cape wine stage as a solo performer.
Neethlingshof’s terroir is perfect for producing this varietal (with excellent results, vintage after vintage, since 1992) which is fast becoming the ultimate New World grape. The soil types of the Estate’s Cabernet Franc vineyards are clay, gravel and decomposed granite. The vineyards are situated on a western slope between 105 and 125 metres above sea level. They are only irrigated at veraison, and the yield is kept low at about six tons per hectare.
in the cellar : The grapes were fermented on their skins at 28 degrees Celsius, till dry. Malolactic fermentation took place in stainless-steel tanks. The wine was matured in small and large French oak barrels for 23 months. After three rackings, the Cabernet Franc was lightly filtered on the same day it has been bottled.