Loggerenberg Breton Cabernet Franc 2025

Van Loggerenberg Breton Cabernet Franc 2025 is Lukas van Loggerenbergs love letter to the Loire Valley,but firmly rooted in Stellenbosch. The name Breton is an old Loire name for Cabernet Franc, and the variety has been part of the Van Loggerenberg story from the very beginning. After travelling through Burgundy, Champagne and the Loire, Lukas returned to South Africa and launched Van Loggerenberg Wines in 2016; Breton was one of the first four wines he produced.

The 2025 is 100% Cabernet Franc sourced from two Stellenbosch vineyards: 75% from the Eersterivier property farmed by the Winshaw family and 25% from Danie Carinus's vineyard in the Polkadraai Hills. Both sites are planted on decomposed granite soils with iron-rich koffieklip in the topsoil. Rather than chasing the big, ripe style Cabernet Franc can sometimes become in South Africa, Lukas picks for freshness, energy and precision.

It's a philosophy that initially went against the grain when he released the first Breton and has since become one of the wine's defining characteristics. Tasting Notes Colour: Deep ruby red with youthful violet tones. Nose: Red and black berries lead into violets, fresh herbs and tea leaf, with subtle leafy and savoury notes adding complexity.

Palate: Medium-bodied, fresh and wonderfully restrained. There's plenty of red and dark berry fruit, but the real attraction is the structure: bright acidity and fine, chalky tannins give the wine definition without making it feel heavy. Finish: Long, dry and slightly austere in the best possible way, with lingering berry fruit, herbs and fine-grained tannin.

Awards & Accolades The 2025 is already stacking up some serious scores: 96 Points - Tim Atkin MW, South Africa Special Report 2026 95 Points - Christian Eedes Technical Details Producer: Van Loggerenberg WinesWinemaker: Lukas van LoggerenbergVintage: 2025Origin: Stellenbosch, Western Cape, South AfricaGrape Variety: 100% Cabernet FrancVineyards: Eersterivier (75%) & Polkadraai Hills (25%)Vineyard Plantings: 2008 & 2004 respectivelySoil: Decomposed granite with koffieklip-rich topsoilWhole Bunch: 25% of the final blendFermentation: Indigenous / spontaneous fermentationSkin Contact: The destemmed parcel spent approximately four weeks on skinsMalolactic Fermentation: Completed separately by parcelMaturation: 11 monthsMaturation Vessels: 60% third-fill French oak & 40% concreteCommercial Yeast/Enzymes: NoneABV: 13,8%Residual Sugar: 2.3g/LBottle Size: 750ml