STONERIVER'S
CABERNET FRANC 2017
Red color with violet hues. It expresses a great herbal character with notes of red fruits, strawberry, cherry and plum, which are complemented by distinctive mineral notes. In the mouth is prolonged and deep. A wine of grand structure and acidity.
WINE
VINTAGE: 2017
APPELLATION: Rogue Valley (AVA), Oregon
AGING: 20 months in oak barrels
CHEMISTRY: pH 3.74; TA 6.5 g/l
ALCOHOL: 14.6%
RESIDUAL SUGARS: 0.4%
GRAPES/HARVEST
VARIETAL: 100% Cabernet Franc
CLONE: FPS 13
ROOT STOCK: 101-14
CERTIFIED: LIVE Sustainable
HARVESTED: 9 October 2017
HARVEST BRIX: 23.8
BOTTLING
PRODUCTION: 102 Cases
BOTTLED: 4 September 2019
RELEASED: 14 March 2021
TTB LABEL ID:
UPC: 6 80499 83070 0
STONERIVER VINEYARDS
VINEYARD INFORMATION:
All of our vineyards have been independently certified LIVE sustainable and Salmon Safe since 2012. LIVE is the highest certification in the world for sustainable viticulture. No herbicides have been used in our vineyards since 2017.
2017 GROWING CONDITIONS:
2017 provided a cooler, wetter and longer growing season than the previous three years. Bud break started in mid-April, a little later than usual. Average harvest dates were pushed out about three weeks. The water table in our vineyards was a little higher than normal due to a greater snowpack in the mountains. This resulted in our vine canopies requiring greater maintenance because of abnormally vigorous growth. Several fires in the surrounding areas contributed to a near continuous concentration of smoke over the Valley floor for a period of about 8 weeks and was cause for concern. However, with most of our bottling complete, we have found no evidence of smoke taint and lots of indications that we are benefitting from the later harvest. We are looking forward to another banner year of award-winning wines.
AWARDS & WINE SCORES
2021 Oregon Wine Press - March Issue
CELLAR SELECTS
2021 West Coast Wine Competition (East Meets West)
SILVER
FOOD PAIRING
Higher acidity makes it possible to pair Cabernet Franc with tomato-based dishes, vinegar-based sauces (smoky BBQ anyone?), or rich legumes like black beluga lentils.
