Big Flower Cabernet Franc 2021

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Tasting Notes

Aromas of brambly blackberry, cassis, licorice and black plum. The palate is smooth, with ripe and well-integrated tannins that provide a well-balanced structure. Stewed red and black fruits, plum and a touch of toast on the palate.


Founded in 2009 by owner and self-taught winemaker Ginny Povall, an American who fell in love with the beautiful Cape winelands and purchased Protea Heights farm in Stellenbosch’s Devon. Established in the late 1940s, Protea Heights was the first farm in South Africa to cultivate indigenous protea flowers commercially (South Africa’s national flower). Inspired by this horticultural history, it was only natural that Ginny would choose to develop her wine brands and labels with a botanical flair.

Today the estate boasts eight varieties of proteas largely destined for export to Europe. The 53 acre farm is planted with 24 acres of indigenous flowers, which bloom throughout the year and 12 acres of organically farmed, high density vineyards. “It was actually the first farm in South Africa to farm the indigenous flowers. You know, the indigenous flowers just grow out in the wild but the original owner of the farm decided to cultivate them and then export them. So he was kind of on the leading edge at that time in the late '40s and '50s of experimenting with flowers. I still have eight hectares, I still export them to Europe and China and next time you're in Whole Foods, look for a protea.” -Ginny Povall, Winemaker.

Planted between 2009 and 2010, the estate vines include Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Albariño. Protea Heights Farm is committed to organic farming that increases soil fertility, builds biodiversity, improves soil’s water holding capacity and enhances the ecosystem to support healthy vineyards and fields. The key to this agro-ecological approach is no-till farming, a practice which aims to capture carbon in the soil, reversing current trends of atmospheric accumulation in an effort to slow climate change. At the same time, it offers increased yields, reduced disease pressure, greater resilience to drought and climate instability, and higher health and vitality for soils.

The grapes were destemmed, crushed and fermented in open top fermentation tanks, with punch downs performed twice daily. The wine was gently pressed and racked to barrel for malolactic fermentation. It was aged for 11 months in 2nd, 3rd and 4th fill 300L French oak barrels.

Food Pairing Suggestions

Charcuterie, Duck, Grilled preparations, Ham, Hearty stew, Mushrooms, Pizza, Red Meat, Roasted Root Vegetables, Slow-smoked Barbeque/BBQ Sauce, Tomato Sauce

South Africa , Stellenbosch
Grape Varietal:
0100% Cabernet Franc
$21.00 each