The 2017 vintage was relatively normal, a welcome respite from the previous vintages! For harvest, the grapes were ready to be picked by the middle of October. Harvested on October 9th, the grapes were destemmed with the use of enzymes for settling, juice extraction, and color and an ascorbic acid, SO2, and tannin blend to control oxygen contact. The wine was fermented with D254 yeast in an open top fermenter. The wine was coinnoculated for ML and fermented to dryness and pressed off the skins to tank. A day later, the wine was moved to barrels to complete ML. Total time: 10 days in fermentation. After secondary fermentation was complete, SO2 was added. The wine was racked off the lees after nine months and was racked only three times. The wine was crossflow filtered before bottling and went to bottle on August 27th, 2019. 41% new oak.

100% Cabernet Franc, Eritage Vineyard, block 15. 41% new oak.