A complex combination of berry, fig and smoke aromas with hints of cocoa, blackberry, black pepper, white pepper, and spice flavors. Light bodied, finishing with balanced tannins, and a hint of vanilla oakiness.
2012 Gold Medal Winner – Virginia Wine Lover Magazine Classic
De-stemmed, crushed and macerated for one and a half weeks under temperature controlled conditions, then transferred to temperature-controlled stainless steel tanks for four weeks for primary fermentation. After fermentation is completed, the wine is transferred into American Oak for 12 months, which are then blended for an ideal oak balance. The 2012 Cabernet Franc was bottled in November of 2013.
Food Pairing Notes
Cabernet Franc’s light-bodied nature makes it a great match for grilled meats, dishes with mushrooms and mild-aged cheeses