This is not your Uncle Jacques’s Cabernet Franc.

From the sandy lands of Contra Costa County, we picked the grapes in early September. The wine is light in color, as the grapes were picked on taste and sugar/acid balance, not the darkness of the grapes. All berries were foot stomped with 25% of them left as whole cluster. You can’t miss the green edge in the wine, aromatically pepper pops out of the glass, followed by cherry. The wine fermented with native yeasts and completed malolactic fermentation naturally in all neutral barrels. The barrels were racked once and the wine was not fined, nor filtered. We bottled 10 months after harvest to capture the freshness and unique nature of this truly creative expression of Cabernet Franc. 

Label photo by Rachel Rothstein