Red cherry, blackcurrant, bell pepper, with violets and other floral notes and spicy hints.
Ripe berries, subtle green pepper, fine tannins, bright acidity, lingering dark chocolate finish.
Small, 1.5 acre, own-rooted Cab Franc block. Steep hillsides just west of the town of Los Alamos. Sandy-loam with veins of limestone that provides good drainage and heat retention important for the ripening of Cab Franc.
Long harvest season and ideal conditions for ripening. September nights were cool, providing higher than average acidity.
Harvested early in the morning and processed upon arrival to Paso, these CF grapes were fermented in tank for 17 days using short, gentle pumpover in order to avoid over-extraction.
Medium-deep ruby red with purple undertones.