2023 Lieu Dit Cabernet Franc

Aromas of black cherry, pomegranate, and tomato leaf integrate with savory notes of crushed mint, white pepper, and a hint of violet. The palate is light-to-medium-bodied and refreshingly brisk, featuring a core of red currant, tart plum, and dried herbs. It displays smooth, supple tannins and a lively, lifted acidity that leads to a clean, focused finish marked by a subtle line of graphite and earthy minerality.

The wine is crafted using practicing organic fruit that is harvested early to preserve natural acidity and lower alcohol levels. In the cellar, a gentle fermentation takes place in stainless steel vats, utilizing indigenous yeasts and incorporating whole grape clusters on select lots to enhance the aromatic lift and texture. Following fermentation, the wine is pressed off to neutral French oak barrels for a winter aging period before being bottled in the late spring.

The fruit is grown in the Santa Ynez Valley AVA within Santa Barbara County, California, a region heavily inspired by the traditional varieties of the Loire Valley. The estate sourcing spans vineyards like Happy Canyon and Rock Hollow, characterized by sandy and clay loam alluvial soils. This area is defined by a unique microclimate where warm, sun-drenched days are rapidly cooled by windy nights and maritime breezes rolling off the Pacific, allowing the fruit to achieve balanced ripeness without losing its signature herbaceous tension.