22.5 tons of Cabernet Franc were machine harvested on 10/22/17, crushed and de-stemmed and soaked overnight in bins, the press, or a tank.  An additional 11.5 tons were harvested on 10/16/17, crushed and de-stemmed and soaked overnight in bins, the press, or a tank.  They were pressed the day after harvest, yielding 7413 gallons.  The juice was combined in two chilled tanks and had average chemistry of 21 Brix, a TA of 6.5 g/L and a pH of 3.15.

The juice was settled for 2 days, racked off the juice lees, and inoculated with Rhone 4600 yeast and fermented for 14 days (on average) at 60-64F. The fermentations were stopped by chilling at 0.5% residual sugar.  The wine was chilled to 40F to cold-stabilize and was heat–stabilized by the addition, in several steps, of bentonite.

The wine was filtered between 01/03/18 and 01/17/18. 1276 cases were sterile filtered at bottling in January and early February, 2018 with dissolved CO2 of 1300 ppm.  Another 1300 cases were bottled over 3 days in March, 2018.

This wine is vegan friendly.

2650 cases produced.