2011 Cabernet Franc
|Wine Type:||Red Wine|
Garnet in color with a layered bouquet of boysenberry and black pepper. This medium-bodied estate Cabernet Franc offers notes of ripe berries and dried cherries followed by a light spice. Soft tannins provide a smooth finish balancing the red fruit sweetness and black pepper spiciness.
On October 29, 2011, 11.3 tons of Cab Franc were harvested (20 Brix, 7.3 Ta, 3.21 pH); crushed and de-stemmed into a tank. Another 20 tons from were harvested on November 4, 2011 (20.1 Brix, 7.7 Ta, 3.08 pH); crushed and de-stemmed into 20 one ton bins and six tons on November 13, 2011 (22 Brix, a Ta of 7.38 g/L, 3.29 pH) were processed into a tank. Fermentation lasted eight to ten days with peak temperatures that ranged from 80 to 85F. 42% of the wine was racked to French and American barrels; 36% was aged in stainless steel tanks with New York oak staves; and 22% was aged in flex tanks with New York oak staves. All lots went through malo-lactic fermentation.
The Merlot had been harvested on October 15th (21.2 Brix, 6.5 g/L TA,3.31 pH) and the Cabernet Sauvignon on November 4th (21.4 Brix, 7.7 Ta, 3.14 pH). All wines were racked after 8 months in oak then blended during the first week of August 2012.
1383 cases produced.
The freshness, lighter tannins and red fruit enable Cabernet Franc to pair with cheeses, tomato based dishes, ham, pork and veal, or poultry.