Tasting notes: Strawberry, Fresh Red Plum, Green Pepper
In 2010, we started bringing in and making Cabernet Franc using whole cluster fermentation to capture the brighter and fresher characteristics from the grape. Making the wine in this style at the time was not typical, it was an experiment in the cellar that was unique and the result was a refreshing wine. A “chillable red” was not a common descriptor for red wine at that time, but that was exactly what our Cab Franc was and still is – something you want to keep drinking, tasting even better with a chill. That first vintage making Cabernet Franc was a building block for how many of our wines are made today.
The grapes for this vintage were brought in and placed whole cluster for 10 days in concrete tank to ferment with its native yeasts. Foot stomped in the morning and pumped over in the evening. We gently pressed back into concrete and aged for 9 months in 100% concrete tanks.
VARIETAL: 100% Cabernet Franc
VINEYARD: Santa Ynez Vineyard
LOCATION: Happy Canyon, Santa Barbara County, CA
ALCOHOL: 12%
TOTAL PRODUCTION: 891 cases
KouKou Featured in 'Food & Wine Magazine: Cabernet Franc - A Guide to the Basics'
