2016 Cabernet Franc
Like all of our wines, the grapes were sourced from the Naramata Bench. In this case from Eira Thomas’, (Lyndsay’s sister), vineyard. It was hand-picked and destemmed into 1/2 ton fermenters, where it was cold soaked for five days, before fermentation was allowed to begin. The grapes were on skins for approximately three weeks before being pressed off and put into barrel. This wine was aged in barrel for 12 months, in French Oak (50% new), with a small percentage of American Oak for added complexity.