On the nose there is deep
aromatic profile of black currant and plum that continue on the palate with superb oak
integration and balance.
Hand harvested as each block reached maturity, the grapes were de-stemmed but not crushed and
placed in stainless steel tanks for whole berry fermentation, a technique winemaker Ana
Diogo-Draper uses to preserve the fruit’s bright berry flavors and accentuate the spicy character of
the Cabernet Franc. Tasted daily to assess tannin structure and fruit character, the wine was lightly
pressed after a 15-day maceration, with the free run juice going to 100% French oak barrels. Ana
used only 35% new oak to preserve the freshness and delicacy of the fruit. After 18 months in oak
the wine was blended and bottled.