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My winemaking philosophy which I developed early on in my career is based on the concept that wine is a natural food. As such, the ultimate enjoyment of wine is as a graceful and harmonious accompaniment to a meal, whether it be simple or sublime.

While most of my wines are enjoyable by themselves, it is with food that they really shine, and reveal all of their nuances and textures. To me the best wines have the ability to bring out the best in the food they are paired with and conversely the food brings out the best in the wines.

2013 Cabernet Franc
Santa Barbara County

2013 Cabernet Franc

Technical Details

Composition:
100% Cabernet Franc

Vineyard Sources:
Camp Four (55%) Alisos (45%)

Production: 49 cases
Alcohol by volume: 14.8%
pH: 3.64
Titratable acidity: 0.61 g/100ml.
Cellaring potential: Four to six years
Bottle price: $$48

 

The History
We are very pleased to release our first bottling of 100% Cabernet Franc in
eleven years. Cabernet Franc is an important component of the Blues Cuvée and
our Bordeaux-style blend, Evidence.
The Inspiration
Since Cabernet Franc is my favorite of all the Bordeaux varietals, I set a very
high standard of quality when bottling this varietal alone and I feel this standard
is rarely met. However, in 2013, I ventured out to work with a new source of
Cabernet Franc at Camp Four Vineyard in Santa Ynez. The wine from this
vineyard complemented the wine from Alisos Vineyard so well, that I was inspired
to bottle a small amount of 100% Cabernet Franc.
Winemaking
The 2013 harvest was characterized by moderate weather conditions that
allowed for excellent maturity of the Cabernet Franc grapes at both vineyards.
The Alisos Vineyard fruit was harvested on October 10th and the Camp Four
Vineyard fruit on October 16th. The grapes were 100% destemmed and crushed
into small open top fermenters. After a cold soak period of 3-4 days, the must
was inoculated and the fermentation lasted an average of 20 days. The wines
were pressed off, settled and racked to French oak barrels, of which 58% were
new, for 22 months of aging.
The Wine
The wine has a dark ruby color. The nose boasts the classic Cabernet Franc
herbal overtones with hints of ripe black cherries, anise and woody notes. On
the palate, the wine is immediately rich and full-bodied, with an extracted texture
and flavors similar to the aromas. Subtle oak tannins combine with the fruit
tannins to give lift to the flavors and give the wine a long finish.
Food pairings
Pair with brie, roasted tomatoes sprinkled with rosemary, or Bolognese made
with lamb and pork.

The History

 We are very pleased to release our first bottling of 100% Cabernet Franc in eleven years. Cabernet Franc is an important component of the Blues Cuvée and our Bordeaux-style blend, Evidence.

The Inspiration

Since Cabernet Franc is my favorite of all the Bordeaux varietals, I set a veryhigh standard of quality when bottling this varietal alone and I feel this standard is rarely met. However, in 2013, I ventured out to work with a new source of Cabernet Franc at Camp Four Vineyard in Santa Ynez. The wine from this vineyard complemented the wine from Alisos Vineyard so well, that I was inspired to bottle a small amount of 100% Cabernet Franc.

Winemaking

 The 2013 harvest was characterized by moderate weather conditions that allowed for excellent maturity of the Cabernet Franc grapes at both vineyards.The Alisos Vineyard fruit was harvested on October 10th and the Camp Four Vineyard fruit on October 16th. The grapes were 100% destemmed and crushed into small open top fermenters. After a cold soak period of 3-4 days, the must was inoculated and the fermentation lasted an average of 20 days. The wines were pressed off, settled and racked to French oak barrels, of which 58% were new, for 22 months of aging.

The Wine

The wine has a dark ruby color. The nose boasts the classic Cabernet Franc herbal overtones with hints of ripe black cherries, anise and woody notes. On the palate, the wine is immediately rich and full-bodied, with an extracted texture and flavors similar to the aromas. Subtle oak tannins combine with the fruit tannins to give lift to the flavors and give the wine a long finish.

Food pairings

 Pair with brie, roasted tomatoes sprinkled with rosemary, or Bolognese made with lamb and pork.

View WIne Notes
 

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