The Cabernet Franc is planted on a separate hill to the southeast of Mystic Winery. Only the best quality fruit was selected for the Reserve Cabernet Franc. The fruit was de-stemmed and carefully sorted before the berries were gently fed into the top of the fermentation tanks on the lower level of the winery. The must was then cold soaked to extract colour, tannin and flavour compounds from the skins. During fermentation, the juice was pumped over the skins to extract more colour and tannin while assisting the fermentation. Post fermentation the wine was drained from the tank and put into a mix of French oak barrels for approximately 8 months. While in oak the wine completed malolactic fermentation and remained on lees to give the wine additional weight and texture before blending.