Description
One of the three Cabernet Francs that we normally produce every vintage. The darkest and most savory of them all and from our home vineyard in Los Alamos.
Hand harvested and organically grown; 100% de-stemmed. Pumped over once daily. No sulfur used at harvest. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. The wine was fermented for two weeks then pressed to tank, settled, then racked to barrel the following day. Total of 25 ppm so2 added without filtration in keeping with our minimalist (lo-fi) philosophy.
