2023 Cabernet Franc

Based on my previous experience with Cab Franc, I knew that we needed to get the fruit good and ripe to avoid excessive Pyrazine (the compounds that smells like green pepper or jalapeno). Some green aromas are part of the appeal of Cabernet Fran so balance was the key - luckily we hit the mark on pick point. The grapes came in with just a scattering of red fruit punching up the acidity. We destemmed and moved it to small macro bins for a long, cool ferment. Post ferment, the wine aged in a mix of French and American oak for 20 months.

The Vineyard:

The Harris vineyard was planted over 20 years ago in a mix of Orange Muscat, Alicante Bouchet, Sauvignon Blanc & Syrah. I vividly remember my winemaking friend telling me about a new vineyard he had contracted to plant a series of unique varietals on - this one. How quickly the years go by and that young vineyard is now getting on in age. This planting is a bi-lateral with 2 arms extending out horizontally from the vine. The fruit bearing “canes” are vertically positioned, meaning that the grower tucks the lanky canes of the vine up and over a wire a foot or so above the vine’s large branches. This creates an open fruiting zone exposing the fruit to more air flow and sunlight. Paritcularly with some of these varietals prone to “green pepper” aromas this additional exposure helps to aid ripening, color formation and reduce green notes.

Aromas of pepper jelly and a touch of herbaceous freshness. The palate delivers flavors of candied cherry and savory umami, complemented by supple tannins for a smooth, balanced finish.