2014 Cabernet Franc Estate Reserve
Once you smell this wine you'll be hooked! Yes, it is deeply pigmented, opaque and visually heavy, but, "oh, what a nose!". The fruit on the nose grabs you around the shoulders and shakes you, really getting your attention. But, this is not a one horse pony. With a few minutes of aeration the secondary aromas of black raspberries, spices and black pepper come to the party. The finish just sails on long after you have finished sipping, coating the entire roof of your palate. This wine's exceptionally balanced tannins, fruit, oak and acidity all seamlessly come together. An explosive wine that will just keep getting better, peaking, in our opinion, at year 7 or 8. Should you decide to drink it now, you will not be disappointed!
The gold ribbon Estate Reserve label is an endorsement on our part of what we believe is the best expression of a varietal that we could possible make. They are always naturally fermented and un-manipulated reflecting the character of the vineyard versus the winemaker. In terms of ageing, our reserves are designed to age and improve with time, generally requiring several years for them to reach their true potential.
After picking, the fruit was cold stored for 24 hours before processing. As with all of our red, the fruit was sorted after de-stemming before being transferred to open top tanks. The must was warmed and a yeast addition was made to start fermentation. We used a yeast to try and minimize the natural vegetative flavors of Cabernet Franc, with fermentation temperatures kept a little cooler and punching down kept to twice daily. Fermentation was completed in 14 days at which point the wine was separated from the skins. Having tasted the press wine, we felt that it really improved the quality of the free run and thus combined the two. The wine was matured in 33% new French oak barrels and 66% 4th fill American oak barrels for 10 months prior to bottling. Secondary fermentation completed in late February at which point the wine was lightly sulfured and topped off. During the course of maturation, the wine was stirred twice monthly to build palate weight and texture.
The wine was bottled August 7th with 300 cases produced
89 Points Wine Advocate
Gold; 2016 Virginia Governor's Cup Winner