2016 CABERNET FRANC
Club Price $40.00
Our Cabernet Franc captures the essence of the 2016 vintage. This wine accentuates the wonderful dark fruit and spice characteristics that are naturally present in Cabernet Franc grapes. Both the nose and palate display an intense aromatic profile of black currant, cherry and plum that continue on the palate with superb oak integration and depth. Tannins are velvety and complement the fruit expression.
550 cases producedDownload Tech Sheet
Varietal Composition: 78% Cabernet Franc, 10% Cabernet Sauvignon, 12% Merlot
Technical Data: ALC: 14.1% by vol.; TA: 6.3 G/L; pH: 3.52
Cooperage: 22 Months in 100% French Oak Barrels (30% New)
This fruit was hand harvested at night, and the clusters were hand sorted in the vineyard. The grapes were de-stemmed but not crushed and placed in small stainless steel tanks for whole berry fermentation, a technique winemaker Ana Diogo-Draper uses to preserve the fruits bright berry flavors and accentuate the spicy character of the Cabernet Franc. Prior to fermentation the fruit rested at 40-45 degrees Fahrenheit for three days, gently extracting color, flavor and tannin from the grape skins. When the proper extraction had been achieved, the temperature on the tanks was slowly raised so that fermentation could begin. The grapes were tasted daily to assess tannin structure and fruit charac-ter and was lightly pressed after a 23 day fermentation, with the free run juice going to 100% French oak barrels. Ana used only 30% new oak to preserve the freshness and delicacy of the fruit. After 22 months in oak, the wine was blended and bottled.
The grapes sourced for this wine came from the Alexander Valley AVA, in Sonoma County. Ideal for Bordeaux varieties like Cabernet Franc and Cabernet Sauvignon, the summer daytime temperatures regularly reach the high 80s and 90s, while the evening fog creates a rapid cooling effect that protects the fruits flavor and boosts acidity. Extremely rocky, well-drained soils produce grapes that are small, and with intense flavors.
Bud break arrived early this year, beginning around Valentines Day, and it was a cool and foggy season through August. We had no excessive heat in July, August or September, which provided for a longer hang time for the grapes. The grapes ripened uniformly and calmly at their own pace, yields were a tad higher, and the flavors are phenomenal.