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Howell Cabernet Franc

Organic and biodynamic practices on this approximately 1 hectare site. Low yields from a tiny parcel on red-metal soils, in the Bridge Pa triangle, farmed meticulously by Mike’s friend, mentor, and inspiration Chris Howell. Hand picked, 80% destemmed, transferred by gravity to tank. Ambient soak of 6 days, warm vineyard yeast fermentation, 27 day cuvaison. Natural, spring malolactic. 15 months on original lees in used French oak barrels, predominantly hogsheads (350L); bottled unfined and unfiltered.

Wine to Mike and Claudia Weersing is a genie, genius loci: “our job is to coax it from its rock to bottle.” Every gesture they make, in vineyard and winery, is a summons to this spirit of place. Biodynamics, hand-based viticulture, low yields, natural winemaking—these are some of the means they’ve adopted to record and transmit this voice. Each wine is allowed to flower as it wishes. With the Grower’s Collection, are able to work with admired colleagues, and with sites, soils, and varieties different than those of their home vineyard. All of their wines are devoted to people and place; all bring rich rewards of community.

Winemaker: Mike and Claudia Weersing
Country: New Zealand
Region: Hawkes Bay
Type: Red
Variety: Cabernet Franc
Farming: Organic, Biodynamic, Sustainable
Age of Vines: Planted 1984
Production: 32,000 bottles
Soil: Red metal soils