Community Tasting Note

Vtdarush Likes this wine:

Saturday, July 22, 2017 - Opened Feb 26, 2018. Should let sit for another year. Revisit in February 2019.

Season
Following an extremely cold winter, spring was wet and cool and the first half of summer was wet and hot. In August, the rains stopped and we enjoyed a relatively dry and warm harvest with no tropical storms moving through our area. Harvest began in late September and lasted through the middle of October.

Winemaking
The grape clusters were hand-harvested in the cooler morning hours and then chilled in our large walk-in cooler for 24 hours. The next morning the clusters were sorted through to remove leaves or damaged berries and destemmed without crushing. Then a second sorting was performed to remove all stem fragments before entering the fermenter. After a 4 day cold soak, the crushed grapes were brought inside the winery, warmed and yeast was added. Fermentation lasted about 10 days with 2 daily cap punch downs. Malolactic cultures were added and the grapes continued to macerate before pressing. After a day of settling, the wine was put into barrel for aging. Bottled in August 2016.

Varietals
100% Cabernet Franc

Production
275 cases

Aging Potential
2016 – 2025

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