Ben Marx

I have been making wine for 19 years now, so I’ve been through some boom times and some tough, but the one commonality is that I still love to drink great wine.

Tasty Cabernet Franc from very special blocks in the Clare Valley. The down side to this is that there is very little Franc left in the Valley.   On the up side you have made it here while there is still room on the Gertie Gallon allocation list, see the next page for details!

This year I gave the ferment  3.5% whole bunch to add another layer of complexity to both the nose and palate. Down a touch from last year due to the fruit having slightly faster ripening period. Due to the year I also gave four weeks post ferment skin maceration to help build structure and depth of flavour.

Although I don’t hang my hat on the fact this wine has no adds except minimal sulphur just prior to bottling, I think it’s worth a mention.   Gertie is not filtered and may not be as crystal clear as some may be expecting!