2017 Cabernet Franc Santa Barbara County

$22.00

2016 Lo-Fi Cabernet Franc – Santa Barbara County 

Hand harvested and organically grown; 20% de-stemmed or not crushed. Pumped over once daily after which the top was again sealed and the fermenter was gassed using carbon dioxide. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. The wine was fermented for eight days then pressed to tank, settled, then racked to tank and barrel. Racked twice prior to bottling. Total Of 35 ppm so2 added 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.

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SKU: 17LFCFSBC Category:

Description

  • Clone: Coquelicot Estate 332 & Tinaquaic on 3309 rootstock / Massal Selection on own roots.
  • Vineyard: Coquelicot Estate (10′ x 6′ Spacing) /  Clos Mullet (5′ x 5′ spacing)
  • Soil Series: Ballard gravelly fine sandy loam / Chamise Shaley Loam
  • Appellation: Santa Barbara County (Solvang, CA / Los Alamos, CA)
  • Harvest date: August 31- september 28, 2017
  • Brix at harvest: Average 21.5 brix
  • Fermentation: Whole cluster carbonic. 100% natural primary and secondary; pressed after 8 days.
  • Barrels: 62% Tank + 38% neutral oak barrique (four or more years old)
  • Aging: six months.
  • Production:  578 Cases
  • Growing season: Typical Santa Barbara season outside of an early bloom and fruit set. The lingering drought eased in most of the state but Santa Barbara still remained dry. September typically being our warmest month, our grapes were not affected by late season heat due to the crop load and early harvest date. Total degree days ust over 2100. Rainfall total 21.28” (138%- of historical average).

 

Additional information

Weight 3 lbs
Dimensions 12 × 3 × 3 in

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