The first of the grapes harvested in the challenging 2020 vintage, these were Cabernet Franc grapes from Bob Clark’s Boree Lane vineyard. They were picked early to retain crispness and acidity and to maybe avoid some of the smoke taint that was so prevalent in this vintage. 80% of the fruit was foot stomped and then pressed immediately whilst the remainder underwent carbonic maceration for 6 days prior to being blended with the other must. About 10 days later towards the end of ferment, the wine was bottled and capped prior to the completion of primary ferment. In doing so the wine finished fermenting in the bottle and carbonated the wine. The wine was then left on its original yeast lees for 10 months before we hand disgorged (what a mess that was) and topped up each bottle with the same wine before the final touch (0.3mL of eau de vie made from
our 2020 Gewurztraminer per bottle). Whose idea was all of this, Sam’s of course. The wine is unfined, unfiltered and free of any added sulphites.