Summary

A crushed fruit fermentation wine, made with heavily sorted fruit, generally fermented by ambient yeast, at mid-range to warm temperatures in neutral vessels. Post-fermentation maceration on the skins is common to extract tannin and additional color. Wine will be racked into barrels (often French or Hungarian), a portion new, where malolactic conversion will occur, and the wine will mature before blending, fining, filtering, and bottling.

Key Varietals

• Cabernet Franc
• Cabernet Sauvignon
• Merlot