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. 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. Raspberry-crimsoned juice overlayed by flinty granitic texture.
