Description
This is a single vineyard and the only vineyard that Mike Rothe actually owns. This site tends to make a little more structured/ serious cab franc than any other he works with. Hand-harvested and organically grown; 100% de-stemmed. Pumped over once daily. No sulfur used at harvest. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. The wine was fermented for two weeks then pressed to tank, settled, then racked to barrel the following day. Total of 20 ppm so2 added without filtration in keeping with our minimalist (lo-fi) philosophy.
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