David Finlayson Camino Africana Cabernet Franc 2016

This wine is made from Cabernet Franc planted on an old seabed in the Helderberg Basin. The soils reminded me very much of the Graves region in Bordeaux, allowing me to spot the potential to make a great wine from these vineyards that are threatened by Urban encroachment.

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variety : Cabernet Franc [ 100% Cabernet Franc ]

winery : Edgebaston Vineyard I David Finlayson Wines

winemaker : David Finlayson

wine of origin : Stellenbosch

analysis : alc : 14.73 % vol rs : 2.6 g/l pH : 3.51 ta : 6.3 g/l va : 0.85 g/l so2 : 100 mg/l fso2 : 31 mg/l

type : Red style : Dry body : Full taste : Fragrant wooded

pack : Bottle size : 750ml closure : Cork

AWARDS

Camino Africana Cabernet Franc 2015
Gold: 2018 Cabernet Franc Challenge
91 points: James Suckling.com
90 points: Neal Martin August 29, 2018 - Vinous

Camino Africana Cabernet Franc 2014
Platter Guide 2017: 4½ Star Platter
92 points: Stephen Tanzer International Wine Cellar
90 points: Tim Atkin SA report

Camino Africana Cabernet Franc 2013
91+ points: Stephen Tanzer International Wine Cellar
Double Gold: Michelangelo International Wine & Spirits Awards
Silver: International Wine Challenge 2015
93 points: Tim Atkin SA report

ageing :

A wine for maturation and enjoyment when the time is truly ripe for the reward.

This wine signifies something truly special to me as a winemaker and is part of my journey in life and wine in South Africa, hence the name, Camino Africana, “The African Way”

in the vineyard :

In my search for special and undiscovered sites and wines, I am proud to have found theses grapes and have followed their path into this fantastic example of what potential there truly exists for Cabernet Franc in the Helderberg area of Stellenbosch when the right variety is fitted into the perfect site and terroir. A wine for maturation and enjoyment when the time is truly ripe for the reward.
Soil: Deep white pebble, seabed alluvial soils in Somerset West

about the harvest:

Harvest Date: March 2016

in the cellar :

The 5 tons Cab Franc grapes were carefully sorted and crushed whole berry into a 5 ton fermenter. After 3 days cold soak and allowing spontaneous fermentation to take place, pumpovers occurred 3 times per day for 14 days. 10 days post ferment maceration was followed by a soft press and further 24 months maturation in 30% New and 70% Second Fill 300 litre Allier Hogshead barrels. Bottled with minimal filtration and no fining to maintain the wines fine structure.

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