2017 Cabernet Franc
Santa Barbara, CA
What we love
LO-FI Wines highlights the unique grape varieties, winemaking styles, and growing sites in California’s Santa Barbara. Their carbonically macerated Cabernet Franc is as interesting as it looks. Tart, very fruit-forward, and above all fresh, this wine shows notes of bright cherry, raspberry and herbal complexity. In a field of strong, new-wave Cabernet Francs that show the best of California’s inventiveness, this made us take note. It’s a no-brainer for the adventurous wine drinker (and sour beer fan).
About this Wine
Carbonic maceration is a way of fermenting red wine that differs from the standard, yeast-fueled fermentation. Unlike standard fermentation, in which yeast is to convert sugar into alcohol, carbonic maceration does not use yeast to start fermentation. How is this possible? It’s a complicated matter, but by placing whole bunches of grapes in a sealed vat filled with carbon dioxide, the oxygen-starved fruit will release naturally present enzymes. These enzymes perform a similar function to yeast, breaking sugars down into alcohol. Essentially, during carbonic maceration, alcoholic fermentation begins inside the grape itself. Cool, right?
For those who love gulpable, fresh, fruity reds, or even for white wine lovers trying to embrace reds, carbonic maceration is something to try.
Serve slightly chilled, with an antipasti platter or pizza or mac & cheese.
Drink now through 2020.
91 points, Vinous (Antonio Galloni).
- Technical Data
- Blend: 100% Cabernet Franc
- Alcohol: 12.5% | Production: 580 cases
- Winemaking: Whole cluster carbonic. Aged for six months in a combination of stainless steel tanks (62%) and neutral oak barrels (38%).
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