Vinification Process: 66% Cab Franc, 22% Norton, 12% Petite Verdot. The Cab Franc and Petite Verdot were crush destemmed, and fermented on skins before being pressed into neutral french oak and allowed to age for 1 year with several rackings. The norton was fermented through a process called Carbonic Maceration. Carbonic Maceration is when you ferment whole cluster grapes in an environment completely closed off from oxygen. The berry is forced to ferment within it’s own skin and the berry bursts when the sugars are fermented causing a berry forward juiciness.
Tasting Notes: Rooibos tea, hibiscus, tobacco, fruit leather.
Pairings: Knead's seasonal salad with beats, sweet potato, and goat cheese, braised chicken.