Description
WINEMAKER’S NOTES
Our long-awaited, much anticipated maiden vintage of Cabernet Franc. Nicky, wife of viticulturist Paul, and mother of winemaker Bobby Wallace, has a penchant for the Bordeaux varieties and this is the fulfillment of a vision to showcase the personalities of the lesser known, niche varietals hailing from Bordeaux. The high-lying site was originally reserved as a potential house site but as time evolved and the Wallace home was developed elsewhere, this site became earmarked for Cabernet Franc. Planted in 2016 on Clone CF214, Paulsen rootstock, this small 0.3 hectare vineyard, has now started to show some maturity and its true character.
The name Highlander is as much a tribute to the high-lying site as it is a nod to the Wallace family’s Celtic origins. Customarily Highlanders, as the history books reveal, are known for their independence, forthright, principled, charismatic and possibly slightly pugnacious (in the nicest romantic way) character. We think this fruit-forward Cabernet Franc is exactly that and the name is aptly fitting.
The Highlander Cabernet Franc presents with a deep garnet center and ruby red rim opening up to an aromatic nose of dark summer fruits, strawberry, wild bramble, and a touch of violets. This follows through onto a lively palate where the fruits are further supported by a dried herbal element, cracked red peppercorns and finely integrated wood tannins. This slightly savoury profile is very typical of the Paul Wallace red wines, and contributes to the texture, appeal and drinkability.
The ideal accompaniment to red meat dishes, Osso Bucco, cassoulet, slow roasted lamb or should it take your fancy, sit in front of a fire and sip slowly. We recommend that this wine is served slightly chilled at 18°C.
WINEMAKING
Pristine grapes received a three day cold soak prior to fermentation, which extended over a 10 day period. 20% whole bunch fraction, the balance destemmed. They received a mixture of pump-overs at the start of the fermentation process, followed by more gentle punch downs allowing for gentle extraction. Once fermentation was complete, they received a nine day post-fermentation maceration before pressing and being taken to barrel for malolactic fermentation and maturation. The wine spent a total of 11 months in 300 litre French oak barrels, with a new wood component of 30%, the balance being 2nd and 3rd fill.
TECHNICAL ANALYSIS
Alc.13.00 % | RS 1.8 g/l | TA 6.3 g/l | pH 3.42
Harvest Date: 27th February 2023
Bottling Date: 26th February 2024
Release Date: October 2024
