Tasting Notes

Aromatics: Aromas of black currant, rose petals and tobacco with hints of dried herbs and blood orange. Body/Texture: Medium-bodied with powerful elegance, supple mouth feel and lingering tannins. Flavor Profile: Produced from\hillside vines, this wine gives rich flavors of dark plum, cola and clove with hints of black tea on the palate.

Winemaker’s Notes

The grapes were hand-harvested in the morning when the temperature was at its coolest and delivered in small bins, which protected the integrity of the clusters. After the fruit was pressed, it was held in stainless steel tanks for a couple of days to cold soak with daily mixing. The juice was inoculated with specialized yeast to complement the varietal characteristics of Cabernet Franc. During fermentation, the juice was pumped over the skins 3 times daily to extract color and flavor. Malolactic fermentation started in barrel after primary fermentation finished. The wine was aged 24 months in 100% French oak, with 30% new oak, 30% 1-year old barrels and 40% 2+-year old barrels to create balanced, toasty-oak flavors and aromas. Barrels were racked and blended three times during aging to ensure clarity and flavor consistency.

Growing Season

Alexander Valley’s 2013 harvest proved to be one of the most ideal vintages we’ve ever seen. The growing season began early with drier and warmer temperatures than usual in February and March that brought on early bud break throughout the region. With mild weather in April and May, and no adverse frost or wind conditions, flowering began 2-3 weeks early with fruit set for Cabernet happening in mid-June. Veraison occurred in late July and early August, after which a cooling trend occurred that allowed for grape clusters to develop more fully resulting in enhanced flavor profiles. Harvest for Cabernet Franc commenced on October 23rd and culminated two days later with the resulting harvest being called one of the best our estate has seen in 25 years.