A wine for maturation and enjoyment when the time is truly ripe for the reward.
The 5 tons Cab Franc grapes were carefully sorted and crushed whole berry into a 5 ton fermenter. After 3 days cold soak and allowing spontaneous fermentation to take place, pumpovers occurred 3 times per day for 14 days. 10 days post ferment maceration was followed by a soft press and further 18 months maturation in New 300 litre Allier Hogshead barrels. Bottled with minimal filtration and no fining to maintain the wines fine structure.