VINIFICATION:
The Cabernet Franc grapes were crushed and destemmed into an open-top fermenter before yeast inoculation. The tank was punched down twice daily to extract the color and soft tannins found in the grape skins. The grapes were gently pressed, after dryness, before inoculation with malolactic bacteria. At the end of the malolactic fermentation, the Cabernet Franc wine was racked, SO2 adjusted and transferred to barrels. The wine was aged 9 months in French and American oak barrels before fining and bottling.
The nose presents a combination of blackberry, raisin, prune and apricot aromas that lengthen with oaky and spicy tones. On the palate, this wine displays great elegance with good acidity, moderate tannins and bright berry fruit. Opening this wine early will benefit the tasting, allowing the wine to breathe.
ANALYSIS:
Alcohol: 12.6%
Acidity: .54g/100ml
pH: 3.56
Sugar: <.2%
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