|Residual Sugar (G/L)||2.0|
|Full Cases Produced||270|
After extensive sorting, the grapes were transferred by gravity as whole clusters into stainless steel tanks for fermentation by non-selected yeast. During fermentation, only punch downs were employed for extraction and fermentation kinetics. After 34 days, the free run wine was taken off the skins and transferred to 228L barriques for aging.
The oak regime consisted of 95% neutral French oak and 5% new French oak barrels. After 18 months of aging, the wine was racked out of barrel into stainless steel tank for settling.
The grapes for the 2016 Renaceau vineyard Cabernet Franc were harvested by hand on October 31, 2016.
The 2016 Renaceau Vineyard Cabernet Franc was bottled on July 30, 2018 without fining or filtration.
Layered and strucutred