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.