This wine spent eight months in a mix of used oak barrels and concrete after harvest. After that, it spent six months in steel tanks, sorting itself out. Once bottled, it spent a full year at the winery before release. Most entry-tier wines don’t spend a full two years taking up space at the winery, but there is a large and growing pile of evidence that when you work without yeast additions or anything but the minimum sulfur addition, the best way to find stability is with a little extra time. 

It smells of clay lined raspberry and black cherry. It tastes of cherries, rosehips and violets, pepper and rich clay. It is, in other words, classic Cabernet Franc.