Hand-selected by Winemaker, Steve Millier, the grapes were harvested at night, so the grapes would arrive at the winery cool to start fermentation. They were brought to the winery for a gentle crushing in small fermenters, then pressed after 10 days of primary fermentation. After, they were put into small barrels to complete malolactic fermentation.
Bright aromas of black cherries and fresh currants that are followed by flavors of vanilla bean, nutmeg, fig, and a hint of black licorice. The middle is supple and rich with a blackberry-raspberry finish that is full and lingering.
100% Cabernet Franc