Cabernet Franc "Clos Mullet" lo-fi wines, Santa Barbara

Mike Roth & Craig Winchester, Los Alamos

One of the three Cabernet Francs produce every vintage.  The darkest and most savory of them all and from our home vineyard in Los Alamos.

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 25 ppm so2 added without filtration in keeping with our minimalist (lo-fi) philosophy.

• Clone:  Loire clone 214. Own rooted
• Vineyard: Clos Mullet (5′ x 5′), Los Alamos, CA
• Soil Series: Chamis Shaley Loam
• Appellation: Santa Barbara County
• Harvest date:  
• Brix at harvest: 
• Fermentation: Barrel fermented in neutral French oak 228l barriques.
• Barrels: 100% french oak barrels (four or more years old)
• Aging: Ten months in barrel
• Production: 126 Cases 

A very fresh style of Cabernet Franc, loaded with black raspberry as well as damp herbs and spicy peppercorns on the nose. There's lively acidity and a very tactile grip to the sip, where elderberry flavors are coated in zesty black pepper, making for a wine that's fun, delicious and classic.

Grape: Cabernet Franc

Biodynamic