Warm and dry weather in 2014 made a really lovely harvest, and produced beautiful fruit. This wine-club only, reserve Cabernet Franc is comprised of 78% Cab franc, 10% Petite Verdot and 12% Cabernet Sauvignon. Aged in French and American oak (25% new) for 16 months, the Franc's extensive aging produced a full-body luscious red wine. Delicious all by itself, or you can try it with Lamb Gyros.
Aromas of dark stone fruit, balsam and vanilla bean. Flavors of cinnamon, black berry and pie crust.
Vineyard sits between 900' and 1200' elevation. Southeast aspect, with 10% grade. Rocky soil comprised of shale, limestone and clay.
Fruit was destemmed with no crushing and pumped into tank and bins. 2-4 punchdowns or pumpovers a day. Allowed to age on skins for 7-12 days then pressed off. Wine settled in tank then racked to French and American oak barrels, ~30% new barrels.
2014 was a good growing season in Virginia with consistently warm, dry weather throughout the season. The fruit came in with good phenolics and balanced chemistry. Red fruit came in with small berries, due to the lack water, resulting in rich, tannic wines. White fruit came in with excellent flavor development.
Food Pairing Notes