Single Cloud

The grapes grow in a one-acre vineyard at around 335 metres in the Mayacamas Mountains, on volcanic clay soils. The field blend is fermented with whole bunches and stems, left on the skins for three days and then aged for nine months on the fine lees in neutral barrels. The wine shows wild cherry, while clove and star anise shape the nose. It is light, fruit-driven, fresh and grippy; the short skin contact results in relatively low tannin. Cabernet Franc, dominant at 51 per cent, is complemented by white and red varieties.