Sourced from the Black Sage Bench in Oliver, the fruit was harvested October 23, 2019 based on flavour and tannin ripeness in the vineyard.
Hand harvested and sorted in the vineyard, the Cabernet Franc grapes are de-stemmed only into one-ton fermenters ensuring a high proportion of whole berries. After 6-7 days of cold soak, the musts are gradually warmed up to initiate a natural or directed fermentation. Hand plunging is used to keep the cap moist and ensure colour and tannin extraction. The fermentation temperatures are maintained cool early in ferment and then elevated to aid in phenolic extraction. The total maceration time is about 3 weeks. The wines are drained and pressed off just before dryness and tank settled prior to going to barrel. Malolactic fermentation occurs naturally in barrel.
Our Cabernet Franc is matured in French Oak barrels (38% new) for 16 months with no racking until pre-bottle blending and bottled unfined and unfiltered.