Winemakers Notes:
After de-stemming and sorting the fruit was transferred top open top tanks for primary fermentation. Tannins, acid and enzymes were added and fermentation was initiated 2 days later through the addition of NT 116 yeast.
Primary fermentation was completed in 8 days with the cap being punched down every 2 hours for added color extraction.
The free run was run off and the skins transferred to press where they were gently pressed using a champagne program.
We decided to add the press wine to the free wine. Maturation took place in American oak and hybrid barrel [medium toast] for 10 months prior to bottling.
Prior to bottling, the wine was passed through a 2 micron plate and frame filter to remove any sediment in the wine.
The wine was bottled August 11, 2011. 196 cases produced.
Color – Dark red with Crimson hues
Nose – Indian spices, white pepper, coffee accents with a touch of vanilla
Palate – Some red fruit [sour cherry and raspberry], good acidity, firm but balanced tannins, cracked black pepper with oak nuances.
A fairly approachable wine even though it is young but will continue to improve over the next 5-7 years. Serve with spicy meat dishes like Chorizo sausage and barbequed ribs. Decanting for one hour prior to serving is highly recommended.
Food pairings – Beef Filet with mushroom sauce, grilled meats with spice rub, cheeses such as Havarti and Gorgonzola
Crop Levels – 3.2 tons per acre
Soil – shale and Limestone
Vines – Spur Pruned trained to V.S.P
Blend 100% Cabernet Franc
Analysis: Alcohol 14.8%
R.S 0.1g/L
P.H 3.66
FSO2 38ppm
TSO2 102ppm
Cellar: Skin Contact 10 days
Yeast NT 116
Fermentation Open Top Stainless Steel Tank
Lees Aging 10 months on fine lees