We are lucky enough to work with a variety of Cabernet Franc sites throughout the state. We received fruit from Baer Ridge since 2015, and it always shows the vintage uniquely. Depending on the year, this site can lean more herbal in attributes, so in 2021 we decided to lean into these aromatics and make a 100% whole cluster Cabernet Franc (because if “less is more,” just think of how much more more could be). The resulting wine was not overly herbaceous; instead, the wine showed more diversity in phenolic structure, a greater perception of plushness (pH driven) and a more unique aromatic profile.
100% whole cluster Cabernet Franc, fermented with ambient yeast in small fermentation bin for 13 days, and aged for 6 months in neutral barrel. No SO2 until well into aging, with filtration prior to bottling. The filtration decision was based on the wine pH and use of older barrels.