Get it while you can! Another vintage of our fan-favorite, summer-crushable Cabernet Franc.
Our commitment to sustainability and organic practices is reflected in our winemaking process. These grapes were carefully hand harvested and grown using only organic methods . We then fermented the grapes using the carbonic maceration technique, with 100% whole clusters being utilized in large sealed oak tanks. To ensure a thorough fermentation, we perform daily pump overs and remove any excess juice. After nearly two weeks, the grapes are pressed and the juice blended back with the previously removed juice and allowed to complete fermentation. It was then racked to barrels and concrete tank the following day. We rely on native yeasts and bacteria for both primary and secondary fermentation, and avoid the use of sulfur during harvest. To stay true to our minimalist (lo-fi) philosophy, we add a total of 30ppm so2, and the wine is bottled unfined and unfiltered.
Drink chilled. Be chill.
- Varietals: Although it is not mentioned on the label, the wine is actually; Cabernet Franc (80%) & Gamay (20%)
- Vineyard: Coquelicot, Clos Mullet & Oak Savanna
- Appellation: Santa Barbara County
- Harvest date:
- Brix at harvest:
- Fermentation: Whole cluster carbonic maceration (10-12 days)
- Barrels: Concrete Egg (Sonoma Cast), Neutral French Oak 500L Demi-Muid and 228L Barrels.
- Aging: 6 Months
- Cases Produced: 375 Cases.
- total sulfur dioxide: 33 mg/L
- titratable acidity: 5.0 g/L
- pH: 3.78
- volatile acidity (acetic acid): 0.44 g/L
- L-malic acid: <0.05 g/L
- glucose + fructose: <0.1 g/L