Van Loggerenberg Wines, Breton Cabernet Franc 2022

Description

Tasting Note:
Lukas van Loggerenberg’s love of Loire Cabernet Franc is clear to see in his ‘Breton’, the old word for cab franc in the Loire. Intense capsicum and redcurrant on the nose give way to immense balance of fine ripe tannins, powerful fruit and long elegant finish. This South African take on Cabernet Franc is delicious now but will age and develop more graphite and savoury notes in time.

Label story:
The name Breton is from the old French name in the Loire for Cabernet Franc. We chose this name as it was in the Loire valley that we made the final decision to start Van Loggerenberg Wines. The silhouette of the woman symbolizes the elegance of Cabernet Franc and is emphasized again by the Percheron horse. This breed is always perceived as this rough brute of a horse but in my view is very elegant and, in that way, similar to Cabernet Franc to me -firm but with great elegance to it.  The landmark on the label is in the Bluegum Grove vineyard used in the wine, which was the only vineyard in the first vintage of 2016.

Technical information:
100% Cabernet Franc
W.O Stellenbosch
Soil: Decomposed granite, with Ferricrete (koffieklip) in topsoil
Alcohol Vol%: 13.3%
pH: 3.7
Total acidity: 5.3g/l
In the vineyards: The wine is made up of two parcels, both quite close to each other. One portion is from Bluegum Grove Farm in the Polkadraai, farmed by Danie Carinus and planted in 2004 and the other based on Klein Welmoed next to Meerlust which is farmed by Pierre Winshaw and planted in 2008. The fruit is picked and vinified separately and only blended before bottling. The two vineyards are planted on decomposed granite with Koffieklip in the top layer of soil.

In The Cellar:
On the 2004 vineyard which is a Loire clone we do 100% whole bunch fermentation and raised in used 500L barrels. This vineyard makes up 25% of the final wine. The other vineyard was 100% destemmed and raised 85% in concrete (a new development), 15% in wood. The destemmed vineyard spent 10 weeks on the skins this vintage. One punch down was performed per day. After pressing, the two parcels underwent malolactic fermentation in barrel on their own. The wines were blended after 10 months in barrel and bottled right after. No enzymes or commercial yeast was used in making the wines. The 2022 plays with fruit on both the red and black spectrum. It is super precise and athletic with supporting mineral, savoury bass notes too. Fantastic.

Additional information

A hearty homemade beef lasagne, be generous with the Italian herbs as they’ll compliment the slight herbaceousness of Cabernet Franc perfectly.