Cabernet Franc— 2012 VINTAGE —

Soil: Oak-leaf soil

Vine age: Seventeen years old. Planted in 1995.

Scion Clone: CF1

Rootstock: 101-14

Vine spacing: 2.7 X 1.2 metres

Trellising system: Vertical shoot positioning

Yields: 8 tons per hectare.

Irrigation: Drip

Picking date: 22nd March.

Flowering to harvest: 131 days - longer

flowering period. Average for Cabernet takes

110 from flowering to picking.

Aspect: Southwest facing/ coolest slope on the

farm. 11 Hours of sunlight.

BLEND COMPONENTS

QUICK FACTSRegion: Simonsberg - Stellenbosch / Alcohol: 14.37% / PH Balance: 3.5 / TA: 5.8 / RS: 1.9

100% CABERNET FRANC (best wine made in the cellar). SINGLE VINEYARD (known as the far side).

VITICULTURIST’S NOTES:VITICULTURIST: Ronald Spies

GROWING SEASON SUMMARY

— Fairly dry winter in Stellebosch

The 2012 season kicked off with sufficient cold, but a drier winter than

usual – in the coastal regions especially. Sufficient cold units had

accumulated by the end of June, and with August being warmer, bud

burst was a week early in some blocks.

Vineyards showed good growth in the ideal weather conditions at the

start of the new growing season. Abnormally cold and rainy

conditions during the second part of flowering resulted in uneven

flowering and berry set, with high disease pressure, which producers

managed to control satisfactorily. Weather conditions were back to

normal in December, and less wind than usual resulted in less damage

to grapevines than previous years.

January was exceptionally hot, with heatwaves resulting in sunburn

damage in some instances. This exacerbated pressure on dryland

vineyards, which already had little soil water resources at that stage.

WINEMAKER’S NOTES:WINEMAKER: Nic van Aarde

The single vineyard is hand picked in the early morning on

Warwick Estate. The bunches are destemmed and the individual

berries are sorted on a vibrating sorting table. From there the

berries are crushed open slightly and pumped into open top

fermenters. The mash is cold settled for 3-6 days and fermented

dry. Daily pump over's or rack and returns are done.

The wine is then transferred to 225L French oak barrels where

Malolactic fermentation takes place. After Malolactic the wine is

racked back to tank, sulphured and returned to barrel for ageing.

The wine spent 27 months in 225L French oak barrels. A rough

filtration was done just before bottling.

USE OF OAK

Twenty-seven months in 225L tight grain French oak barrels -

28% new.

TASTED JUNE 2014

COLOUR: Ruby red centre with a violet rim.

NOSE: Black Forest cake, cassis bark, green cardamom, tobacco

leaves, flowering thyme, leather, cocoa, lavender.

TASTE: Feminine, soft velvet tannin, freshness and a lingering

impression.

AGEING POTENTIAL: 8 – 15 years from harvest.