This top quality fruit was de-stemmed, but minimally crushed. Then it underwent a cold-soak before being inoculated for primary fermentation. During fermentation the cap was hand plunged to extract colour and tannin two to three times daily. After a maceration period of approximately 26 days the wine was gently racked and the skin and seeds were gently pressed.
The wine was then permitted to rest for 24 hours, to settle before being racked into a mixture of new and second fill French and American oak barrels.
All grapes for this full bodied wine were harvested were hand picked and hand sorted at an average of 24 brix, more reminiscent of California rather than a cool climate.
The Franc then rested for just over one year without racking or stirring before finally being bottled late April 2017.