This is a Cabernet Franc fermented with wild yeast in an amphora, where it remained nine months on the skins before the wine was pressed off the skins. The wine is quite fruity – think black currant jam – with a voluptuous texture. 94.
--John Schreiner, Oct 2018
Deep and rich garnet. A complex nose of bright brambly berry, cherry and plum along with cigar box and sage, underlined by strong earthy aromas. Palate: The wine opens with strawberries and raspberries carried by a tannic wave; through the
mid-palate the earthiness of the wine develops and persists. On the long finish, the chewy tannins linger and the fruit returns. Sacrosanct has a beautiful texture and shows great balance from the start to the harmonious finish. Food Pairing: Charcuterie boards, particularly with English cheddar and harder, saltier cheese. The earthiness of the wine makes it a perfect pair for wild game or duck.