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In the cellar:
We split the lot into 3 separate ferments: one ton destemmed, one ton whole cluster, and one ton carbonic. Each spent about 18 days on the skins, and were drained separately, but pressed together. We kept the lots separate in neutral 500 L puncheons and neutral 228 L french oak barrels until creating the final blend in tank. Bottle aged.
In the vineyard:
Black Ridge Vineyard is located on the slopes of the Santa Cruz Mountains. Farmed organically by Bill Brosseau and his team, and planted in 1999, our Cabernet Franc comes from Block 9A which is planted to clone 214 and 9B planted to clone 5, both located at the top of the vineyard.
chemistry & production notes:
abv: 13.3%
pH: 3.63
r/s: 0.60 g/L
TA: 5.65 g/L
cases produced: 200