2016 Cabernet Franc Santa Barbara County


2016 Lo-Fi Cabernet Franc – Santa Barbara County 

Hand harvested and organically grown; not de-stemmed nor crushed.  Pumped over once daily after witch the top was sealed and gassed with carbon dioxide. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. The fruit was fermented for 8 days then pressed to tank, settled and then racked to tank and barrel.  The wine was racked prior to hand bottling.  Total of 35 ppm so2 added without filtration in keeping with our minimalist (lo-fi) philosophy.

Ingredients: Hand harvested, organically farmed grapes, indigenous yeast, naturally occurring lactic acid bacteria and minimum effective SO2.

28 in stock

SKU: 16LFCFSBC Category:


  • Vineyard: Coquelicot Estate (10′ x 6′ Spacing) /  Clos Mullet (5′ x 5′ spacing)
  • Clone: Coquelicot Estate 332 & Tinaquaic on 3309 rootstock / Massal Selection on own roots.
  • Soil Series: Positas fine sandy loam over clay and gravel / Chamise Shaley Loam
  • Appellation: Santa Barbara County
  • Harvest date: August 31 – September 28, 2016
  • Brix at harvest: Average 20.5 brix
  • Fermentation: Whole cluster carbonic. 100% natural primary and secondary; pressed after 8 days.
  • Barrels: 95% Tank + 5% neutral oak barrique (four or more years old)
  • Aging: six months.
  • Production:  320 Cases
  • Growing season: Typical Santa Barbara season outside of an early bloom and fruit set. The lingering draught has affected “normal” years in that regard. September typically being our warmest month, our grapes were not effected by late season heat due to the crop load and early harvest date. Total degree days prior to harvest were just over 2000 and the yearly rainfall total was 11.79”(77% of historical average).


Additional information

Weight 3 lbs


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