2011 Cabernet Franc

Santa Ynez Valley

This grapes for this wine come from the Curtis Winery Estate Vineyard. This particular block of Cabernet Franc has been regarded as one of the best blocks in all of the Santa Ynez Valley. The vineyard site is located on a mesa set amidst the rolling hills of the Santa Ynez Valley. The soil is sandy loam with scattered limestone aggregate. It is very deep and consistent. The layout of the vineyard, the soil type and the rootstock/clonal selection combines to yield a wine rich in complexity and concentration.

Tasting Notes

This wine is reflective of a “Moon” year where the growing conditions throughout the year are somewhat cooler throughout the entire growing season. Cabernet Franc is a Bordeaux variety can actually prefers a slightly more moderate climate and thus thrives in the Santa Ynez Valley. I have blended in 20% Petit Verdot in this wine to add a bit of structure and to enhance the flavor profile of the wine. The Cabernet Franc has rich blackberry flavors with a hint of olive tapenade and the Petit Verdot has more black cherry with a hint of blueberry. These two varieties blend well together.

Winemaking Notes

Harvested: October 26, 2011 and at 24.7 Brix
Clone: Cab Franc 214- 80% and Petit Verdot 400 – 20%
TA: 6.2 gm/L
pH: 3.62
Alc. 13.8%
Bottled: November 2012
Production: 390 cs / 6 packs

The fruit was night picked and delivered to the winery. It was then destemmed and crushed into fermentation tanks. The must received a “cold soak” period of four days prior to inoculation with Bordeaux Red yeast. The must was basket pressed after 12 days on the skins. The Malolactic fermentation completed in late November. The wine was aged 22 months in small oak cooperage of which 75% was French oak and 25% was Hungarian oak.