2014 Cabernet Franc
|Wine Type:||Red Wine|
Dried thyme and oregano on the nose, with flavors of blackberry and cherry. The juicy acidity of this wine makes it a lovely complement to a variety of meals.
On October 30, 2014, 5.6 tons of Cab Franc were harvested with a chemistry of 21.4 Brix, 6.9Ta, 3.4 pH, then crushed and de-stemmed into a tank. Fermentation lasted ten days with peak temperatures that ranged from 80 to 83F. 92% of the wine was racked to French oak barrels; 8% was aged in flex tanks with New York oak staves. All lots went through malo-lactic fermentation.
The Merlot was also harvested on October 30, 2015 (22 Brix, 8.2 g/L TA, 3.35 pH) and the Cabernet Sauvignon on November 4 (22 Brix, 10.7 Ta, 3.21 pH). All wines were racked after 9 months in oak then blended during the first week of August 2015.
336 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.