About this wine:
This is our "Pink Boots" wine. The women of the winery crushed and pressed 1.5 tons of Cabernet Franc on May 8, 2021. Michaela lead the team. Julia, Christy, Elisha, Anna, and Daria helped crush and press the grapes. It was a nice, cool day and a long day of physical work!
The Cabernet Franc was fermented to dryness over a 10 day period! We were fermenting Sauvignon Blanc and Riesling in the winery at the same time. The white wines took several more weeks to finish fermenting.
Michaela (M) is now assistant winemaker. This is her first wine!
Anna, our tasting room manager, came up with this great label image too!
The wine club got involved too! We had a blending event on June 9th where we tried a bunch of trial blends of the 3 raw, unfiltered wines.
The blend is 50% Cabernet Franc, 25% Riesling and 25% Sauvignon Blanc! This is a light, fruity blend with a tiny hint of sweetness.
The wine then was blended and cold stabilized. Two weeks later, Michaela filtered and finished the wine. We then had to wait until the capsules arrived in August to bottle the wine. Michaela, Tawnya, Joanne, and Sue bottled the wine on August 7th.