Le Ferme de Sato Sous Bois Central Otago Cabernet Franc 2023
"A very elegant cabernet franc, showing crushed berries, oranges and cedar with some fresh lemongrass. Medium-bodied with fine, integrated tannins and a polished finish. Refined but strong. Drink or hold" James Suckling, Jamessuckling.com
Sato Pisa Vineyard. Soil: Alluvial, sandy or silt loam with schist & quartz gravel. Viticulture: No pesticides, herbicides, systemic fungicides or inorganic fertilisers used. Harvest: Hand picked, 16 & 17 April 2023. 47 hl/ha. Vinification: Natural yeast fermentation. All destemmed. 28 days on skins. No additives except for 15 mg/l sulphites before bottling. Maturation: 19 months in old French oak barrels. Bottled: January 2025 without fining or filtration. Approx 1800 bottles produced.
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Le Ferme de Sato Sous Bois Central Otago Cabernet Franc 2023
Le Ferme de Sato Sous Bois Central Otago Cabernet Franc 2023
"A very elegant cabernet franc, showing crushed berries, oranges and cedar with some fresh lemongrass. Medium-bodied with fine, integrated tannins and a polished finish. Refined but strong. Drink or hold" James Suckling, Jamessuckling.com
Sato Pisa Vineyard. Soil: Alluvial, sandy or silt loam with schist & quartz gravel. Viticulture: No pesticides, herbicides, systemic fungicides or inorganic fertilisers used. Harvest: Hand picked, 16 & 17 April 2023. 47 hl/ha. Vinification: Natural yeast fermentation. All destemmed. 28 days on skins. No additives except for 15 mg/l sulphites before bottling. Maturation: 19 months in old French oak barrels. Bottled: January 2025 without fining or filtration. Approx 1800 bottles produced.
Original: $248.96
-65%$248.96
$87.14Product Information
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Description
"A very elegant cabernet franc, showing crushed berries, oranges and cedar with some fresh lemongrass. Medium-bodied with fine, integrated tannins and a polished finish. Refined but strong. Drink or hold" James Suckling, Jamessuckling.com
Sato Pisa Vineyard. Soil: Alluvial, sandy or silt loam with schist & quartz gravel. Viticulture: No pesticides, herbicides, systemic fungicides or inorganic fertilisers used. Harvest: Hand picked, 16 & 17 April 2023. 47 hl/ha. Vinification: Natural yeast fermentation. All destemmed. 28 days on skins. No additives except for 15 mg/l sulphites before bottling. Maturation: 19 months in old French oak barrels. Bottled: January 2025 without fining or filtration. Approx 1800 bottles produced.
