2012 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, 2012, 17.1 tons of Cab Franc were harvested (22.7 Brix, 6.5Ta, 3.36 pH); crushed and de-stemmed into a tank. Fermentation lasted ten days with peak temperatures that ranged from 80 to 83F. 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 September 26, 2012 (22 Brix, 7.0 g/L TA, 3.27 pH) and the Cabernet Sauvignon on October 16 (22 Brix, 9.7 Ta, 3.09 pH). All wines were racked after 9 months in oak then blended during the first week of August 2013.
295 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.