100% Cabernet Franc
Located on a western slope of the Blue Ridge Mountains, between 1100 and 1300 feet above sea level. Plantings consists of 1 acre of 16-year-old vines, 1 acre of 4-year-old vines and 1 acre of 3-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.
2012 was an excellent year for growing grapes in Virginia. It was reminiscent of the stellar 2009 vintage. Bud break occurred very early, around the last couple days of March. Flowering was also early, at the end of May. Summer temperatures were normal, with some hot days and some cool ones. Rainfall was rather low for most of the summer, turning very dry in August just before harvest. A couple of minor rain events occurred in late August and early September but after these rains past, the rest of harvest was beautifully dry, sunny and warm during the days and very cool and crisp during the night time hours. Harvest began in late September and lasted through the middle of October.
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 and destemmed without crushing. Then a second sorting was performed to remove all stem fragments before entering the fermenter. After a 4 day cold soak, 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 before pressing. After a day of settling, the wine was put into barrel for aging. Bottled in August 2014. 380 cases produced.
Drink now through 2020.