Displays lots of spring floral notes, forest floor, black and red currants.
Sweet tannins and a full-bodied mouth-feel but it seems light on its feet.
The Cabernet Franc was hand picked and delivered to the winery. The grapes were de-stemmed and sorted, then pumped into tanks for a 5 day cold soak at 50 degrees. When the fermentation began, we pumped the tank over twice per day. The native yeast fermentation lasted for 14 days. The free run was drained from the tank overnight.
65% French oak, aged 24 months.