Description
Winemaking
Cool climate and highly fragrant Cab Franc is picked and open fermented on skins for seven days, plunged twice daily, pressed, and then fermented to dry in stainless steel (free run juice only) with malolactic fermentation and five months maturation. Bottled fresh with no fining or filtration. Vegan. Minimal sulphites.
Tasting Notes
Our third vintage of Break Free Nouveau sees a change in region from Margaret River to the cooler, maritime sub-region of Albany in WA’s south west. 100% Cabernet Franc from a single vineyard was gently crushed, open fermented for seven days giving the juice extraordinary bright purple colour. Cold pressed to preserve aromatics, the juice was fermented in one single stainless steel tank under it’s own wild yeast and spontaneous malolactic fermentation in the same tank. After fermenting to dry, the wine was immediately bottled, with no further adjustment, filtration or fining.
SERVE CHILLED! Mixed sweet and supple red and purple berry compote
palate, soft grape tannins and crisp refreshing acidity. Smashable chilled
red for summer – pair with burgers, chargrilled octopus, pizzas and chili
mussels too!
