Van Loggerenberg Breton Cabernet Franc

IN THE VINEYARDS

The wine is made up of two parcels of fruit which are picked and vinified separately and only blended together before bottling. 66% of the fruit is from Bluegum Grove Farm, Polkadraai region in Stellenbosch whilst the remainder is from Klein Welmoed Farm just off the Baden Powell road. Both vineyards are planted on decomposed granite with Koffieklip in the top layer of soil.

IN THE CELLAR

The Bluegum Grove fruit was 100% wholebunch fermented and Klein Welmoed fruit 100% de-stemmed. The Bluegum grove fruit showed classic characteristics of Cabernet Franc which is why I chose to wholebunch ferment to maintain those flavours. Both parcels were left to start fermenting naturally with one punch down per day performed. The de-stemmed grapes were left on their skins for two weeks after alcoholic fermentation to add depth to the mid palate. After pressing, the two parcels underwent malolactic fermentation in barrel on their own. The wines were blended together after 10 months in barrel and bottled right after. No enzymes or commercial yeast was used in making the wines.

FOOD PAIRING

For Lukas this cab franc is ideal with lamb. Lamb shoulder stuffed with anchovies, garlic and thyme. With polenta, or grilled lamb cutlets with a decent amount of fat