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Hogan ‘Mirror For The Sun’ Cabernet Franc 2021


The Cabernet Franc grapes are sourced from 12-year-old, trellised vines from the lower Helderberg on granitic soils. The vineyard is 2km from the coast. The maritime effect is most favourable, especially in the hot February-March months in Stellenbosch. Leaf removal in the bunch zone (during November/December) is an important practice in this vineyard to let enough sun in to prevent vegetal flavours.

Grapes were picked in mid-February 2021. They were sorted and crushed (no whole bunch). Spontaneous fermentation took place in open top fermenters with very soft handling during fermentation, only two punch downs per day. The wine was matured in 225L older French oak barrels, and was only racked once, in June after malolactic fermentation. Bottled in December 2021.

Christian Eedes, Winemag:
“Red and black berries plus a definite herbal note – quite heady and singular on the nose while the palate shows clean fruit, bright acidity and fine tannins. Good clarity and drive.

Tim Atkin, South Africa Special Report:
“Shows the “fruit purity” that is part of Jocelyn Hogan’s winemaking style. Subtle, grassy and refined, this is a graceful, ethereal Cabernet Franc for Pinot Noir lovers, with filigree tannins, pencil shaving top notes and a core of raspberry and black cherry. 2023-30.

pH: 3.50 – TA: 5.4 g/l – RS: 1.7 g/l – Alc: 14.0%

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Jocelyn makes her wines in the Banhoek Valley, but sources grapes from various regions. No yeast is used, and minimal new oak. In her own words:

“Each bottle of wine should contain the unique story of its vintage.

For us, making wine right now in South Africa, is about being part of a revolution that is changing the ideals of winemaking. It is shifting the emphasis back to the farmers and the small-scale wine producers, who in their separation of laudable vineyards and attention to small batches of wine, are able to showcase the best South Africa has to offer.

We feel wine should be a history lesson of what the vine has experienced over the year, whether good or bad. No year is ever the same. Our wines are never going to be consistent. We don’t want to make wine to a recipe; we want to make natural, site-specific, vintage driven wines.

We’ve selected vineyards suited in terms of climate and soil to the varietals we make. We’ve looked for older vines which tell the story of the vintage through their well-established root systems, gnarled trunks and lower yields.”







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