The Cabernet Franc is fermented using carbonic maceration and the Pinot Gris is fermented on skins in stainless steel for one month. All wines are then transferred to puncheon to settle out and come together. The wines shows greater fruit weight and structure than the 2018 without loosing any finesse.The wine has a well structured palate of bright cherries, raspberries a helping of spice then throws soft tannin akin to a great Barolo.
– Patrick Sullivan
