After harvesting, the grapes are destemmed and gently crushed leaving a good number of whole berries. The grapes are fermented in separate lots in stainless steel tanks using only natural and indigenous yeast providing lots of character. Once fermented to dryness, the wine is gently pressed off its skins and seeds. The wine is put into 225L barrels called Barriques and some in larger 400L barrels called Punchons. The wine is left to age for 12 months. After the initial aging, the wine is blended using selected lots that best represent our Oldfield Reserve Cabernet Franc blend. The blended wine is aged a further 6 months in barrel prior to bottling. Our 2019 Oldfield Reserve Cabernet Franc is fresh and intense with ripe raspberry and plum notes with hints of baking spice.