Cabernet Franc Seaside

Cabernet Franc from Sellicks Hill, just a few kilometres from the coast, which explains the saline and liquorice edge that gives the wine its name. Half the fruit was fermented on skins for ten days, the other half treated like a rosé, both aged in old oak before blending. The result is something genuinely unusual: raspberry, dark cherry, graphite and a briny herbal lift that makes it feel more Loire than South Australia. Phenomenal with slow-roasted Peking pork belly or Japanese kakuni braised short rib.