Palate
On the palate the 2013 La Jota Cabernet Franc has dark raspberry, black tea, and candied walnuts. The faithful Howell Mountain shale contributes slight minerality. Full bodied and complex, the palate is rich with tannins.
Growing Conditions
The 2013 growing season was another near perfect year. With only a day or two approaching 100 degrees, temperatures were steady and in the sweet spot of 85°-95°F. Dry conditions throughout allowed for ideal maturation and flavor concentration.
Winemaking
We hand-harvested grapes into small, 30-pound boxes to prevent crushing, and then we brought them to the winery for hand-sorting. After destemming and light crushing, the must was cold-soaked for gentle color, flavor and tannin extraction. Winemaker Chris Carpenter fermented the juice with native yeast in a combination of open- and closed-top stainless steel tanks. Following gentle basket press, the wine underwent in-barrel malolactic fermentation, rounding the acidity and integrating the vanilla character of French oak (55% new).
Aging
19 months in French oak (55% new)
