Raka Cabernet Franc

This Cabernet Franc has a summer berry character. Grapes were sorted before a pure yeast culture was inoculated. The juice was pumped over the skins 3 - 5 times per day for 5 days. Once fermentation was complete, the wine was drained of the primary lees and transferred to a resting tank. Malolactic fermentation and a brief settling period preceded the wine to a combination of 225 liter barrels of French oak types. The wine spent between 12 - 14 months is barrel before bottling and labeling.

Nose: Grabs attention with intense blackcurrant herbaceous hints and delicate floral notes.

Palate: Poised and full bodied.

Finish: Velvet gripping finish.