Rietvallei Wine Estate > JMB Cabernet Franc 2016

JMB Cabernet Franc 2016

R380.00

Intense aromas of black current and plums, backed and well complimented by the toasty oak flavours from the 24-month new oak aging.

FOOD PAIRING & SERVING SUGGESTION:

This wine will pair beautifully with rare roast beef or lamb and with more complex dishes of feathered game.

SERVE AT ROOM TEMPERATURE (18°C)

Description

AWARDS & RATINGS

2016 VINTAGE
Cabernet Franc Challenge 2020 – Gold/Top 6
National Wine Challenge 2020 – Double Sliver
Cabernet Franc Challenge 2019 – Gold
International Wine Challenge 2020 – Bronze

2014 VINTAGE
Cabernet Franc Challenge 2020 – Gold
Sommelier Wine Awards 2020 – Gold
SAWI Fine Wine Guide – Platinum
Sommelier Wine Awards 2019 – Gold
Cabernet Franc Challenge 2019 – GOLD Award
National Wine Challenge 2019 – DOUBLE GOLD
Novare SA Terroir Awards 2019 – National Winner, top Cabernet Franc in SA

Michelangelo International Wine & Spirits Awards 2018 – GOLD Award

2015 VINTAGE
Tim Atkin 2017 SA Review – 92 point rating
Winemag.co.za 2018 – 91 point rating

2013 VINTAGE
Tim Atkin 2016 SA Review – 92 point rating
Winemag.co.za 2016 – 91 point rating

2011 VINTAGE
Sakura Awards Japan 2017 – Double Gold Award
SA Sommelier Selection 2017 – Best Cellar Selection Red
SA Terroir Wine Awards 2015 – Top Cabernet Franc

DESCRIPTION

VITICULTURE

This Cabernet Franc is made from a single vineyard, planted in 2003 and the clone is 623B. The vines are trellised, under drip-irrigation and the soil type is calcareous. The selection process for this special cuvée already started with identifying the specific vineyard and working it with special care, from pruning right through to harvesting, thereby ensuring a low yield (not more than 5 tons per hectare) and premium quality fruit.

WINEMAKING

The grapes were picked at optimum ripeness at 25 °Balling (Brix). After destemming and light crushing, the mash was transferred to open concrete tanks, where it was allowed to ferment naturally (wild yeast). During fermentation, the temperature was regulated at 25 – 28 °Celsius and the cap soaked regularly by the traditional manual punch-down method every two hours. This, together with pumping-over of the must onto the skins allows the colour and flavour to be extracted very effectively. It took five days to ferment dry and was then left on the skins for another five days before racking and pressing. After malolactic fermentation started, the wine was transferred to new 300-litre French oak barrels where it was left to mature for 24 months.

WINEMAKER’S COMMENTS

Rietvallei JMB Cabernet Franc is a 100% cultivar wine. It is full-bodied and complex, with excellent fruit and wood-integration. Lots of work in the vineyard and minimal interference in the cellar allows this wine to express its terroir to the fullest. Deep ruby red, almost black in colour. Expressive aromas of blackcurrant, plums, pencil shavings and spicy toasted oak on the nose. On the palate, the blackcurrant and plum flavours persist, backed and well complemented by the toasty oak flavours from 26 months’ new oak aging. The tannins are sumptuous, making this is a well-rounded wine which is showing beautifully now in its youth, but which has the structure and fruit to mature for a good 10 years plus.

FOOD PAIRING & SERVING SUGGESTION

This wine will pair beautifully with rare roast beef, lamb and more complex dishes of feathered game. Serve at room temperature (18°C).

WINE ANALYSIS

Residual Sugar: 3.34 g/l
Alcohol: 14.40 %
Acidity: 6.28 g/l
PH: 3.40 VA: 0.67 g/l
Total Extract: 43.4 g/l
Total SO2: 122 mg/l
Free SO2: 37 mg/l

PACKAGING DETAILS

Bottle volume: 750ml
Case size: 6 x 750ml
Pallet size: 78 x 6 x 750ml
Case weight: 9.14 kg
Closure: Natural Cork

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