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100% Cabernet Franc from a single site in Hawke's Bay. A pH 3.53, TA 5.42 and a low alcohol of 12%. A plush palate with a hint of nettle, mint and strawberry's and cream. Cabernet Franc is picked at about 23 brix pressed and fermented cool at about 14 degrees C high solids ferment with long lees contact and battonage.