Monsieur Touton Selection, Ltd.
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Big Flower - Cabernet Franc2023

RED SAF14

PUBLIC
June 2025
Prices and availability subject to confirmation
Big Flower - Cabernet Franc label
  • Producer Big Flower
  • Blend Cabernet Franc
  • Country South Africa
  • Region Western Cape
  • Appellation Stellenbosch
  • UPC 6 0098020 1864 4

Reviews

Wine Advocate 91

The Botanica Wines 2023 Stellenbosch Big Flower Cabernet Franc has some green elements of laurel leaf, green peppercorn and rosemary that surround a core of dark fruit. The personality of the wine certainly is botanical, as I am sure the estate intended. In fact, there is a resemblance to wines from the Loire Valley. Matured in neutral (four-year-old) 400-liter French oak barrels, the wine shows a pretty spicy or zesty side.

by ML, Wine Advocate , 2025

Technical Details

Estate

Founded in 2009 by owner and self-taught winemaker Ginny Povall, an intrepid American who fell in love with the beautiful Cape winelands and purchased Protea Heights farm in Stellenbosch’s Devon. Established in the late 1940s, Protea Heights was the first farm in South Africa to cultivate indigenous protea flowers commercially (South Africa’s national flower). Inspired by this horticultural history, it was only natural that Ginny would choose to develop her wine brands and labels with a botanical flair.

Today the estate boasts eight varieties of proteas (four of which are hybridized species unique to the property), largely destined for export to Europe. The 53 acre farm is planted with 24 acres of indigenous flowers, which bloom throughout the year and 12 acres of organically farmed, high density vineyards. Planted between 2009 and 2010, the estate vines include Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Albariño.

Tasting notes

An elegant, full-bodied red which displays dark fruit flavors paired with savory, earthy undertones. Bright acidity and soft tannins make this a versatile food wine.

Vinification

The organically farmed grapes were destemmed, crushed and fermented in open top fermentation tanks, with punch downs performed twice daily. The wine was gently pressed and racked to barrel for malolactic fermentation. It was aged for 11 months in 2nd, 3rd and 4th fill 300L French oak barrels.