Indomito Cabernet Franc

Kaiken was founded in 2002 by Aurelio Montes of Chile's Montes winery, who crossed the Andes specifically to work with Mendoza's extreme-altitude vineyards — the brand name references the wild Andean goose that makes the same crossing. Indomito, meaning "untamed," signals a deliberate departure from Kaiken's polished flagship tier: this is a site-driven, lower-intervention expression. The fruit is sourced from high-elevation Mendoza vineyards where thin, well-drained soils over gravel and sand force deep root penetration, while the dramatic diurnal temperature swings — often exceeding 20 °C between day and night — lock in natural acidity and intensify aromatic compounds in the grape skins. Native yeast fermentation is the defining technical choice here, allowing ambient microflora to drive a longer, less predictable fermentation that builds textural complexity without relying on cultured-yeast aromatic shortcuts. Oak aging is employed to frame rather than dominate, preserving Cabernet Franc's characteristic pyrazine-edged aromatics and fine-grained tannin structure. What sets Indomito apart within the Kaiken range is its explicit embrace of rusticity — a producer deliberately stepping back from extraction and oak influence to let altitude and variety speak. Drink now through 2027 for maximum aromatic lift.