2012 CABERNET FRANC
Estate Bottled, Santa Ynez Valley
Concentrated aromatics of rich black currant, rich moist soil, black licorice, black tea, fennel, baking spices, soy sauce, and toasty American oak. As the wine opens up, fragrant potpourri accents of dried cranberries, flower petals, and herbs make this wine highly complex. The mouthfeel is rich, luscious and velvety, with mild acidity, and finishes long.
80% Cabernet Franc, Sunstone Estate Vineyard, Santa Ynez Valley, Santa Barbara County 20% Merlot, Sunstone Estate Vineyard, Santa Ynez Valley, Santa Barbara County
The 2012 Cabernet Franc is produced entirely from organically farmed grapes grown from our 22-year old estate vines. Farmed to California Certified Organic Farmer (C.C.O.F.) specifications, Sunstone Estate vineyards produces ultra-premium quality wines with distinct varietal character, thanks to the site¹s unique terroir. During harvest the grapes were sorted, lightly crushed, and de-stemmed and pumped into open top fermentation bins. After cold soaking, the grapes were inoculated with
BM45 yeast and allowed to ferment and macerate for 12-days on the skins to extract maximum color and flavor. Following fermentation, the wines were racked to 15% new French oak barrels and 85% neutral American and French oak barrels. After barrel aging for 26-months, the separate lots were blended to taste in August of 2014, before being bottled in September of
2014 to about 210 cases 12/750mL and 36 magnums (1.5L bottles).
Cabernet Franc (together with Sauvignon Blanc) are the parents of Cabernet Sauvignon, so the typical flavor profile of Cabernet Franc is somewhat similar to the Cabernet Sauvignon. At the same time, Cabernet Franc wines often have more earthy aromatics and a little bit lighter in the body. Cabernet Franc also buds and ripens at least a week earlier than Cabernet Sauvignon, and it is more resistant to the low freezing temperatures during winter, which allows it to be cultivated successfully in the colder climates.
Having spent 26 moths in barrel prior to bottling this wine is best consumed from 2015-2018 to enjoy the freshness of the wine, or for those who appreciate more aged character, it may develop further complexity with
3 to 5 years of additional cellaring.
pH: 3.71 Titratable Acidity: .52, Residual Sugar: .03g/100mL Alcohol:
Bion Rice, Winemaking Director
Jose Gomez, Cellar Master
Guadalupe Chavez, Assistant Cellar Master