Raspberry-crimsoned juice overlayed by flinty granitic texture.
The Farms: The Cabernet Franc is from Robert Surmann’s vineyard in Totness, with 30-year-old vines on black sandy soil overlying petrified schist. It is VSP-trained and spur-pruned. The Merlot grows at the Magpie Springs farm in the Hope Valley. It has sandy soils and is at the top of a hill near the ocean with strong ocean breezes.
How the wine is made: The Cabernet Franc is carbonic fermented in fibreglass for seven days and pressed to ceramic eggs. The Merlot is saignée juice fermented in ceramic eggs.
11% alc. Varieties: Cabernet Franc 60%, Merlot 40%