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Description
Cabernet Franc is still a bit of an insider’s secret in Tasmania, but Ricky Evans is proving it deserves more attention. This is a bright, aromatic expression of the grape, built around florals, spice, and crunchy red fruit, with just enough structure to give it real depth.
Sourced from a single vineyard in the Coal River Valley, the fruit was handpicked and fermented wild, with 30% whole bunches to bring in extra perfume and lift. After 14 months in seasoned French oak, it was bottled unfined and unfiltered, letting the purity of the fruit shine through.
It’s juicy, fresh, and just a little bit wild, with flavours of raspberry, blackcurrant leaf, and a whisper of crushed violets, wrapped up in silky tannins and a long, savoury finish. Chill it down a touch and drink it with anything from charcuterie to roast duck - it’s got the versatility to go the distance.
