This cabernet franc is a welcome addition to our cellar and is made in our classic noblesse style. Fruit forward with a smooth mid-palate and lengthy finish, this wine is guaranteed to pair well with a variety of difference dishes or warm you on a chilly fall night.
Aromas of dark cherry, blueberry and lavender. Flavors of anise, dark toffee and balsom.
Soils are based on weathered green stone, shale, and montmorillonite clay. Green stone is high in nutrients and when broken down creates rich, fertile soils. The shale allows for good water drainage, while the clay provides organic matter. Sites are all south/south west aspect ranging from 800' - 1200' elevation.
Fruit was destemmed, sorted into bins and inoculated with a commercial yeast right away. 2 punch downs a day once a cap formed. Fermentation temperatures did not exceed 80F. Pressed from skins around 7 brix and allowed ferment to dryness independently of skins. Aged 10 in French and American oak barrels, 40% of the oak was new.