2010 Cabernet Franc


Vanilla, cooked black cherries, mace spice and coffee


Medium bodied, concentrated with richness of flavor and soft, elegant tannins

Food Pairings

Spaghetti carbonara, roast duck, beef bourguignon, grilled flank steak with anchoiade


Located on the west slope of the Blue Ridge Mountains, between 1,100 and 1,300 feet above sea level. Plantings consists of 1 acre of 14-year-old vines and 1 acre of 2-year-old vines, growing in steep, deep and well drained rocky soils. The vines are cane pruned and trained to both the Open Lyre and Double Guyot systems.


2010 was an extraordinary winegrowing year in Virginia. High heat and extremely dry conditions prevailed throughout the growing season. Add in an early bud break and no season-ending tropical storms, we enjoyed a long growing season which in turn allowed our red grapes time to attain ultimate and full ripeness. These are hedonistic red wines.


The grape clusters were hand-harvested in the cooler morning hours and then chilled in our large walk-in cooler for 24 hours. The next morning the clusters were sorted through to remove leaves or damaged berries, destemmed without crushing, then a second sorting to remove all stem fragments was performed, before entering the fermenter. After a 4 day cold soak in the walk-in, the grapes were brought inside the winery, warmed and yeast was added. Fermentation lasted about 10 days with 2 daily cap punch downs. Malolactic cultures were added and the grapes continued to macerate in the fermenters for another 10 days before pressing. After a day of settling, the wine was put into barrel for 15 months aging. Bottled in March 2012.

200 cases produced. Drink now or hold for 2 years and will age through 2020.


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