The Cabernet Franc Single Vineyard Mulderbosch vinification was kept simple, the grapes were fermented on the skins for approximately three weeks prior to being pressed and transferred to barrels on completion of malolactic fermentation. Cabernet Franc Single Vineyard Mulderbosch spent 17 months in 300 litre French oak barrels, of which 50% were new. The wine was bottled without filtration or fining in July 2017, so may develop a light sediment over time.
This Mulderbosch Cabernet Franc estate vineyard consistently impresses and is annually the stand-out red in the cellar. The basic geological structure is decomposed granite, with soils comprised of varying levels of gravelly clay. The vines are trained according to the Vertical Shoot Position method and spur-pruned utilising three sets of moveable foliage wires. Leaf removal at an early stage of the grape’s life generally ensure the pyrazine or ‘green’ flavours often encountered in Cabernet Franc are avoided. This practice also allows harvesting to take place earlier, without having to wait for these flavours to burn off at higher Brix levels.
Founded in 1989, multi-award winning Mulderbosch Vineyards is one of South Africa’s foremost wine producers. As advocates to the Integrated Production of Wine (IPW) code, they manage their vineyards limiting the use of herbicides, fungicides and pesticides. They use a restrained approach in the cellar to produce distinctive and characterful wines that represent the Stellenbosch terroir. Chenin Blanc is the Cape’s signature variety and they have the largest planting of this variety in the world. In 1996, Mulderbosch was one of the very first producers in the Cape to ferment Chenin Blanc in barriques. The resultant wine garnered an avid following and Mulderbosch has since become synonymous with the variety.