David Finlayson had never been particularly drawn to Cabernet Franc until the opportunity arose to work with this extraordinary old vineyard in the Helderberg Basin near Somerset West. Planted on an ancient seabed and facing the ocean, the vineyard’s soils reminded David of the Graves region of Bordeaux and suggested the potential to produce a truly serious expression of the variety.

The vineyard is increasingly threatened by urban encroachment and is now the last remaining vineyard of any kind within its fully developed surrounding community. In David’s ongoing search for distinctive and undiscovered vineyard sites, this ranks among his most remarkable discoveries, both for the challenges involved in preserving it and for the quality of fruit it is capable of producing.

The resulting wine shows depth, structure, bold fruit and suave, juicy tannins, supported by a carefully judged oak regimen. Pure and highly expressive, it makes a compelling case for Cabernet Franc as a variety capable of standing confidently on its own rather than simply serving as a blending component. Built for maturation, this is a wine to enjoy when time has allowed its full character to emerge.

Nearly five tons of Cabernet Franc, representing the entire production of this remarkable old vineyard, were carefully sorted and lightly pressed into a 5-ton fermenter. Following three days of cold soaking, spontaneous fermentation was allowed to begin naturally, with pump-overs performed three times daily for 14 days. The wine then underwent 10 full days of post-fermentation maceration before a gentle pressing.

Maturation followed for 24 months in 300-liter Allier hogshead barrels, using 30% new oak and 70% second-fill barrels. The wine was bottled with minimal filtration and no fining in order to preserve its fine structure and expressive character. The approach remains deliberately non-interventionist, allowing the purity and individuality of this exceptional Cabernet Franc vineyard to take center stage.