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This Cabernet Franc displays aromas of wild blackberry, red and green peppers, and pine forest floor which lead to crushed pea pods, wet sidewalk which give way to sour cherries, bright cranberries, blueberries finished by pink lady apples, dried dill, sweet tobacco and mild finish. A glossy mouthfeel is framed by medium acidity and moderate tannins. We recommend cellaring from 3-5 years.
The grapes for this estate vintage were picked on October 5th, 2015 at midnight to ensure the coldest fruit possible. The lot was gently crushed and de-stemmed and left to cold soak for 4 days. Post cold soaking the lot was inoculated using BDX yeast and left to ferment on the skins for two weeks to ensure slow extraction of color and flavors. Post fermentation the wine was left to sit in barrel for 18 months before being blended and bottled to 98 cases in May 2017.