2015 was an overall good Bordeaux vintage. An early start to the season led to a very hot June and July followed by a wet August.
Weather conditions stabilised again in September with hand harvesting on the third Saturday of the month. The grape bunches were de-stemmed and lightly crushed with further deselection of unwanted berries before charging directly into stainless steel vats.
The wine was removed from barrel into vat, tested and bottled with minimal filtration.
The must was cold soaked for 24-36 hours in 1000 / 500 litre vats with initial open then closed pump-overs until alcoholic fermentations was complete.
The young wines were racked off, the marc basket pressed and the young wine re-assembled prior to malolactic fermentation in vat.
Viticulture and Wine making was carried out in line with (ECOCERT) organic requirements - in conversion.
Following malolactic fermentation, the young wine was racked off into barrels for 11 months maturation in 1-3 year old French oak.
Elegant fruit nose of black cherries, violets and strawberries.
A rich full to medium bodied fruit forward wine, combining finesse and complexity then finishing with a long lingering spiciness.
Deep bright rich crimson
B1ockOne Cabernet Franc is a food friendly wine that pairs best with roast meats, baked salmon or tuna as well as firmer cheeses, particularly goat or sheep. Try serving chilled in summer as an aperitif.