Palmaris 2016 Outer Coastal Plain Cabernet Franc Reserve
The musts were fermented in contact with the skins for a period of 14 days and were vinified using a Saccharomyces cerevisiae originally isolated from a Languedoc terroir. They were made in separate lots between October 3 and October 13, 2016 and subsequently transferred to a combination of French Nevers and American Oak in early December 2016. Malo-lactic fermentation was effectuated in oak where they remained for 36months until November 2019. The wines were then assembled into one blend and bottled in early April 2020.
Notes: White pepper, red stone fruit, hint of green bell pepper