2023 Cabernet Franc

Philosophy
Despite the cabernet in its name, Cabernet Franc grown in Northern Michigan is not a heavyweight red. Here, the grape exhibits a red berry fruitiness and light tannic quality. Cabernet Franc from cooler climates like Michigan can often show noticeable pyrazine notes. While recognizing that this is an integral part of the variety, we do our best through meticulous vineyard work and light handed cellar techniques to accentuate the grape’s historic and traditional red fruit character. Strategic leaf removal in the vineyards and cool whole berry fermentation in the cellar bring the wine into focus.

Flavor Notes
Bright raspberry notes are underscored with characteristic yet subtle bell pepper, followed by integrated barrel notes of vanilla and brown sugar cinnamon.

Vinification
The grapes were harvested from Jamieson Vineyard on November 3rd, 2023. 70% of the fruit was from 15 year old vines from the Jamieson Roadside, with the remaining 30% harvested from the 22 year old Jamieson Hilltop vines. Both lots were destemmed and kept whole berry—Roadside fruit went into open top bins and Hilltop into a red wine fermenter, with a four day cold soak for each. No yeast was added to the Roadside lot, allowing ambient yeast to begin fermentation. CSM yeast was added to the Hilltop Cabernet Franc in the tank. Both batches were pressed on November 22nd into second use 300L light toast Hogsheads, undergoing malolactic fermentation. Minimal SO2 was added on January 2nd, 2024 to stabilize the young wine. On July 17th, after eight months of aging, the barrels were selected for the blend, focusing on fruit flavor with balanced silky tannins. The barrels were combined in stainless steel and cold stabilized. On August 27th the wine was lightly filtered and bottled.

Pairings
This wine’s bright red fruit and acid provides the perfect companion to roasted duck, goat cheese, BBQ pork ribs, and grilled bratwurst.

Cellaring
We expect this vintage to taste best through 2029, with potential for more.