Diamond Award Winemakers' Choice Awards 2011.
As a farm we produce Cabernet Franc to use as a blending component in our flagship red, Magia. Every few years, this Cabernet Franc possess such phenomenally unique characteristics that we bottle it, in limited quantities, and send it out into the world. With overtones of elegant leather and blackberry the Môreson Cabernet Franc is palate enticing. It's a wine rich in mystery.
Colour: An intense plum hue.
Aroma: Classic red berry and wild cherry.
Palate: A smooth, well-balanced, palate with tastes of cherry and subtle cigar box flavours.
Rainfall: 800ml per annum.
The Vineyard: The vineyards are situated in Paarl. This specific vineyard experiences a warm climate with good sun exposure.
Soil: The soil is clay and sand; it is red in colour. It shows good water retention and the vines experience very little stress throughout the year. This reduced level of stress supports slow ripening and results in great overall grape (and later wine) flavour. The soil is carefully monitored, through use of a neuron meter, and it is supplemented (by drip irrigation) only when necessary.
Vinification/Maturing: The Môreson Cabernet Franc grapes are destemmed, sorted, lightly crushed and then transferred to open fermenters. The mash undergoes cold soaking (for 48 hours) at temperatures close to 16ºC. It’s then inoculated - with the desired yeast strain - and fermentation is allowed to take place under controlled temperatures (never exceeding 28ºC).
A punch down and pump over regime is employed during fermentation. The Cabernet Franc also goes through a two-day pre-ferment maceration period and a one-week post ferment maceration period.
Following fermentation the free run is drained and transferred to the tank. The skins are pressed and added to the free run. No press wine is added back to the free-run wine.
Maturation takes place in French oak barrels (3rd and 4th fill barrels are used). The Cabernet Franc maturation lasts for 24 months.