This Cabernet Franc was the last variety to be picked during the 2004 harvest. The longer hang time resulted in concentrated fruit without extremely high sugar, a nice characteristic of this variety. The fruit was originally contracted to a winery in Northern California and the fermentation was completed there in 1 ½ ton open top fermenters that were punched down 2 times per day. Subsequently, we negotiated to bring the wine back to Cass Winery where we barrel aged the wine 23 months and racked it after 16 months.
WARNING: Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to the State of California to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to: www.P65Warnings.ca.gov/BPA