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Supernatural The Paranormal Cabernet Franc 2019

$39.90 inc. GST

Accolades:
93/100 – Cameron Douglas MS
90/100 – Robert Parker’s Wine Advocate

“Produced and bottled by The Supernatural Wine co – a bouquet with an immediate and alluring bouquet of mineral and violet, olive and dark berries, preserved plum and fruit spices. On the palate – tense, fruity, fresh and dry. Flavours of green olive and dark berries, red flowers and mineral with dark spices. Fine tannins and medium+ acidity, balanced, fresh, youthful and ready. A wine that is immediately approachable and will develop more complexities if allowed to age for a time. best drinking from 2021 through 2026.” – Cameron Douglas MS

“Partial whole-bunch fermentation, indigenous yeasts, no oak, no fining—Supernatural’s 2019 The Paranormal Cabernet Franc checks most of the “natural wine” boxes. The result is a riotous bouquet of red raspberries, rose petals and fresh herbs. It’s medium to full-bodied, round and expansive on the palate, with silky, plush tannins and a slightly jammy, fruit-filled finish sure to disappoint hardcore naturalistas but impress the rest of us. It’s admirably pure, easy to drink and simply delicious now, so why wait?” – Robert Parker’s Wine Advocate

Tasting Note: We had a vision of a soft, fresh, uncomplicated red wine as a counterpart to our category-defying ‘The Supernatural’ white. To this end, we worked with organically-grown Cabernet Franc from Paritua Vineyard and made the wine entirely in stainless steel to avoid imparting oak characters. “A coulis of red and black fruit gives way to raw cacao, cinnamon sticks and a stony, salty core. There is a touch of prunes which is a nod to the warmer vintage. However, where fruit would usually reside front and centre in a ‘ vin de soif ’, The Paranormal has a brooding minerality instead.” – Stephen Wong MW

Winemaking Notes: Grapes were picked by hand from low-yielding vines on the Paritua home block. De-stemmed without crushing with 10% whole bunches included in the ferment. Fermented with indigenous yeast (pied de cuve), 17 days post ferment maceration, indigenous malolactic fermentation, pressed to stainless steel and then left on its lees for nine months to develop texture. bottling with a minimal sulphur addition. Unfined. 305 dozen total production. The vineyard is a classic site for viticulture in Hawke’s Bay. In ancient times the area was blanketed by the pumice tephra of numerous Taupo volcanic events. Much of the Triangle area covers the historical (pre-1860s earthquake) riverbed of the nearby Ngaruroro River. As such, soil types include Ngatarawa Gravels, Takapau Silty-loam (free draining red metal of mixed alluvial and volcanic origin) and shallow clay-loam soils with underlying deep free draining pumice.

Alcohol: 12.6%

Region: Bridge Pa Triangle, Hawke’s bay, New Zealand

In stock