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WINEMAKER NOTES: All grapes for this full bodied wine were harvested in mid-October, almost 1 month earlier than the 2011 and 2013 vintages. This was due to an early spring and wonderfully hot and dry growing season. Fruit was hand picked and hand sorted at an average of 24.5 brix, more reminiscent of California rather than a cool climate. This top quality fruit was destemmed, but minimally crushed. Then the grapes underwent a cold-soak before being inoculated for primary fermentation. During fermentation the cap was hand plunged to extract colour and tannin two to three times daily. After a maceration period of approximately 26 days the wine was gently racked and the skin and seeds were gently pressed. The wine was then permitted to rest for 24 hours, to settle before being racked into a mixture of new and second fill French and American oak barrels. The Franc then rested for just over one year without racking or stirring before finally being bottled late March 2014.

TASTING NOTES: At Kacaba Vineyards Winery, our small Cabernet Franc planting is meticulously maintained in order to promote optimal fruit and 0avor development for this hardy, early-ripening variety. Our 2012 fruit benefitted from long hang times and unseasonable September heat, resulting in a lusciously ripe and dynamic wine. Aromas of candied cherries are underscored by roast co1ee notes and spicy pepper. The palate is complex with delicate vanilla bean and cranberry, finishing with warmer notes of clove spice, cinnamon and cedar.