Cabernet Franc 2016
and strawberry with wild sage, plum, and leather.
Palate: Raspberry, strawberry and wild sage joined by spicy cinnamon.
Food Pairing: Braised meats, roasted mushrooms and goat cheese.
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The 2016 growing season jumped off to a fast start, and it was all the vineyard team could do to keep up with the rapidly growing vines. Thankfully, the season steadied with a cooler than usual July, which allowed for a longer hang time on the grapes to allow the flavours to develop while maintaining natural acidity in the fruit. The Cabernet Franc was grown at the Ashe Vineyard in Osoyoos and the Suncrest Vineyard in Oliver. The grapes were hand harvested on October 25 at an average of 24.2° Brix, 7.2g/L TA, and pH 3.36.
On October 25, 2016, the grapes were hand harvested from both the Ashe and Suncrest vineyards. In the winery, the fruit was destemmed but not crushed before being moved to tank for a five day cold soak before fermentation kicked off. During fermentation the juice was pumped-over two to three times daily, depending upon the needs of the tank. After twenty-one days on skins the free run wine was drained from the tank directly to barrel for malolactic fermentation. The oak was a mix of 55% French and 45% American, with all of the barrels being completely neutral. The wine was in barrel for 18 months before being racked to tank in preparation for bottling.