10% Cabernet Franc
10% Cabernet Sauvignon
Made using the bled juice of the various grapes. The juice was drawn off after spending 48 hours in contact with the skins, giving the juice a darker color and slightly higher tannin content than previous years.
Fermentation occurred in stainless steel tanks using three different yeasts, over a period of three weeks until dry, after which the wine was racked off the gross lees.
Sulfur was added to the wine to inhibit the onset of malo-lactic fermentation. The wine was aged “sur lies” on the fine lees with weekly stirring, giving it a creamy texture and added mouth feel.
After minimal fining, the wine was sterile filtered and bottled 02-23.
Nose: Cherry, Currant, Raspberries
Palate: Crisp and clean, a dry styled Rose’. Plum and cherry flavors with underlying spiciness.
Age worthiness: May be laid down for the next 2-3 years.
Serving suggestions: Serve chilled with oysters or seafood.
Cases Made: 67