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Vineyards
Fruit for the Estate Cabernet Franc, is sourced 100% from the Clos LaChance Estate Vineyard in San Martin. The 150-acre Estate Vineyard was planted in 1999-2000. Nearly 20 varietals were planted, along with 60 separate clones—providing our winemaker with a spice rack of blending wines. Hot sunny days throughout the growing season, coupled with cool ocean breezes in the evenings, allow for increased grape hang-time and the further development of flavors and complexities. Computerized vineyard maintenance and data recording systems (weather stations, leaf and soil sensors, automated irrigation and fergitation) were also installed onsite, ensuring the highest quality fruit possible.
Winemaking
The Cabernet Franc grapes were hand harvested, hand sorted and destemmed to a closed top stainless steel tank. Fermentation was initiated after a 24 hour cold soak. The must was pumped over 3 times per day throughout the peak of fermentation. After primary fermentation was complete, the wine was drained, pressed to tank, then racked to barrel to complete malolactic fermentation. Aging took place on 60% new French oak, with the balance going to both French and American used oak. 18 months later, the wine was racked and bottled unfined and unfiltered.
Winemaker’s Tasting Notes
A rich, dark red ruby color. Aromas of tobacco, black plums and currants. Baker’s spice. Wonderfully fruity, bright cherries and raspberries. Flavors of dried cherries, chocolate and a slight herbaceousness. A long, velvety finish with hits of rosemary and dried cranberry.
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