Made from 100% estate-grown Cabernet Franc fermented in 1-ton open-top bins with twice-daily punchdowns, this red also includes 14% Merlot sourced from Seneca Lake. After pressing, the wine completed malolactic fermentation in French oak barrels (15% new) with weekly bâtonnage, and was aged for 18 months. Focused and fresh, it opens with bright cherry and raspberry fruit, cedarwood nuances, and fine-grained tannins that carry a velvety quality across the juicy, crunchy-acid finish.