Lucy Margaux / Domaine Lucci Cabernet Franc

Ah, the kombucha of Aussie wine. Poured light and hazy. Aromas are all funk at first, but with some air I start getting that crunchy, bright berry fruit character. Fizzy in the mouth, obviously still fermenting. Lightweight, most of the focus is on the juicy, refreshing character. Short finish though. Wild stuff, but not much association with Cab Franc. Could've been any varietal, it would probably taste the same.

Quickie evening drinks at Maison Dakota. Tasted blind. Drank in Grassl 1855. Appearance is murky, brownish ruby colour. Thin legs. Nose is damm dirty, medium+ intensity, with fetid aromas of wet rotting cabbage, fermenting yeast, Makgeolli, green capsicums, wild spice, rhubarb herb, some cranberry. Youthful and possibly still fermenting in bottle as we speak. On the palate, seemingly close to off-dry, high acidity, low alcohol (10.5% what the heck! was this not fermented to dryness?), prickly medium- tannins, medium body. …