Picked October 14th, we were hoping to thread the needle with Cabernet Franc and pick just as we were reaching phenolic ripeness, while still keeping as much acidity as possible. We took these grapes and locked them in a tank whole cluster for two weeks, allowing for the carbonic maceration process to take hold, after which we dug out and pressed off the juice into barrels to complete primary and secondary fermentation naturally. What results is a showcase of what makes Cabernet Franc so charming and precocious, while being insanely gulp-able and fresh. Is it a rose? Is it a red wine? We don't care, it's just damn delicious.