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  • Fact Sheet Oct 19 Cabernet Franc Shiraz

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    This wine is a blend of 50% Cabernet Franc and 50% Shiraz from the 2019 vintage. It is produced from vineyards located at 548 meters altitude with alkaline sandy soil. The grapes are hand picked and fermented for 10-15 days in stainless steel tanks before final aging in bottles. The wine has an alcohol level of 12.5%, total acidity of 5.1, and pH of 3.5. On the nose it offers aromas of vanilla, leather and black pepper and has a long finish of dark plum and rounded tannins on the palate.

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    This wine is a blend of 50% Cabernet Franc and 50% Shiraz from the 2019 vintage. It is produced from vineyards located at 548 meters altitude with alkaline sandy soil. The grapes are hand picked and fermented for 10-15 days in stainless steel tanks before final aging in bottles. The wine has an alcohol level of 12.5%, total acidity of 5.1, and pH of 3.5. On the nose it offers aromas of vanilla, leather and black pepper and has a long finish of dark plum and rounded tannins on the palate.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    7 views1 page

    Fact Sheet Oct 19 Cabernet Franc Shiraz

    Uploaded by

    prafullajagat93
    This wine is a blend of 50% Cabernet Franc and 50% Shiraz from the 2019 vintage. It is produced from vineyards located at 548 meters altitude with alkaline sandy soil. The grapes are hand picked and fermented for 10-15 days in stainless steel tanks before final aging in bottles. The wine has an alcohol level of 12.5%, total acidity of 5.1, and pH of 3.5. On the nose it offers aromas of vanilla, leather and black pepper and has a long finish of dark plum and rounded tannins on the palate.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Cabernet Franc Shiraz

    Variety: Cabernet Franc 50% Shiraz 50%


    Vintage: 2019

    Production information
    Vineyard: Plot C Nimgaon and Plot B and E Garwar
    Altitude: 548 m (1,797 ft) above sea level
    Soil Composition: Mother rock, Alkaline, sandy N-S exposure
    Cultivation Technique: VSP – Vertical Sprouting Process
    Plants per Hectare (1Ha = 2.5 acres) 4000
    Harvest technique: Hand picked from 8 am / 12 noon
    Yield/Ha: 10 tons
    Total Production: 1,00,000 bottles

    Fermentation protocol
    Fermentation method: Fermented at 22-25° C, in stainless steel tanks for 10-
    15 days.
    Ageing process: aged in stainless steel tanks and final ageing in bottles.

    Wine analysis
    Alcohol: 12.5
    Total Acidity: 5.1
    pH: 3.5

    Tasting notes
    The wine offers vanilla, leather and black pepper aromas on the nose. Dark
    plum with rounded tannins and a long finish on the palate make this a
    luscious wine. Cabernet Franc grape contributes to the roundness and
    concentrated aromas of the fruits while Syrah adds the varietal note of leather
    and black pepper.

    Food pairing
    Raan of Lamb, Papadelle Veal Ragu, Chholay Bhatura, Thai Beef Curry.

    Vintage 2016 Vintage 2018

    Silver Silver

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