Our third enrobed wine is a medium bodied red wine, made with the liquid must of Oregon Chardonnay fermented with the skins of Cabernet Franc from Burgess Vineyard, in Pasco. One of the challenges of making enrobed wine is that most white grapes ripen earlier than most reds. Our Chardonnay was picked two weeks before the Cab Franc was ready, so we froze a ton of crushed Chardonnay grapes, and thawed and pressed them when the Cabernet Franc arrived. This is the most challenging enrobed wine that we’ve made - with ample phenolics from the Chardonnay combining with the spice and astringency of the Cab Franc.