In 2010, they started bringing in and making Cabernet Franc using whole cluster fermentation to capture the brighter and fresher characteristics from the grape. Making the wine in this style at the time was not typical, it was an experiment in the cellar that was unique and the result was a refreshing wine. A “chillable red” was not a common descriptor for red wine at that time, but that was exactly what their Cab Franc was and still is – something you want to keep drinking, tasting even better with a chill. That first vintage making Cabernet Franc was a building block for how many of their wines are made today.

The grapes for this vintage were brought in and placed whole cluster for 10 days in concrete tank to ferment with its native yeasts. Foot stomped in the morning and pumped over in the evening. They gently pressed back into concrete and aged for 9 months in 100% concrete tanks.