2020 Rose dCabernet Franc
Harvest: November 3. 3 ton, 22.5 brix, 6.1 g/l TA, 3.30 pH
Treatment: Crushed, cold soaked, pressed, inoculated with yeast, 20 day fermentation at 59-60 degrees. Heat and cold stabilized, filtered.
Current stats: 6.3 g/l TA, 3.34 pH, 0.4% residual sugar, 13.7% alcohol. Approximately 176 cases to be bottled May 5-6.
Tasting notes: Aromatic, cherry, lime, strawberry. Medium bodied, lingering with fresh strawberry. A benchmark vintage. Drink upon release.