Raka Cabernet Franc has floral aromas with spice and liquorice on the nose. The palate is full rounded and refined showing fresh red fruit, slight smoky and herbal tones with a rich finish.
All grapes were hand picked and sorted before a pure yeast culture was inoculated. The juice was pumped over the skins 3 – 5 times per day for 5 days. Once fermentation was complete, the wine was drained of the primary lees and transferred to a resting tank. Malolactic fermentation and a brief settling period preceded the wine to a combination of 225 liter barrels of French oak types. The wine spent between 12- 14 months is barrel before bottling and labelling.