Savoury, umami, fleshy.
This estate grown Cab Franc was fermented using wild yeasts, aged 15 months in neutral French oak barrels and was unfined and unfiltered; Clos du Soleil also uses biodynamic practices in its vineyard.
Wild black berry aromas are woven with dried herbs, green olives, smoked sausage, brown spices, soy sauce, dark cocoa and leather. The palate is fresh with more levity than the nose would lead you to assume; fleshy on the tongue with rich umami, savoury flavours. Good acidity adds levity and it finishes with salted mocha notes.
©copyright 2019 Daenna Van Mulligen
Wine Scores Reviewed - January 8th, 2019