Type: Red WineA portion of the Cabernet Franc grapes were left whole cluster on the bottom of the tank while the balance of the grapes were destemmed and left whole berry. This allowed for natural carbonic maceration in the tank. The berries were left to cold soak for 4 days before natural fermentation started. The wine was aged in barrels for 14 months. Then during blending, a small portion of Cabernet Sauvignon was added to provide more depth and complexity.