Edgebaston David Finlayson Camino Africana Cabernet Franc 2019

David's "Camino Africana" project seeks to kill two birds with one stone. This is the oldest Cabernet Franc vineyard in Stellenbosch - planted in 1985. The vineyard is in fairly poor condition and its upkeep and rejuvenation is constant and ongoing. The 5 tons of Cabernet Franc grapes (that's all of it) were carefully sorted and lightly pressed into a 5 ton fermenter. After 3 days of cold soaking and allowing spontaneous fermentation to take place, pump overs occurred 3 times per day for 14 days. 10 full days of post ferment maceration was followed by a soft press and a further 18 months maturation in the new 300 litre Allier Hogshead barrels. Bottled with minimal filtration and no fining maintain the wine's fine structure. This is as non-interventionist as he could manage. The fruit is pure and very expressive, and challenges the notion that this grape should be used for blending. The 5 tons of Cabernet 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, pump overs occurred 3 times per day for 14 days. 10 days post ferment, maceration was followed by a soft press and a further 24 months maturation in 30% new and 70% second fill 300l Allier Hogshead barrels. Bottled with minimal filtration and no fining to maintain the wines fine structure.