Sourced from vines planted in limestone-rich clay, sandstone and shale, this wine was fermented using indigenous yeast and aged for 14 months in predominantly older French, Hungarian and American oak barriques. Cave Spring calls it '... firm [with] sour cherry fruit ... ripe cassis ... dark berry, black pepper, and coffee ...' A wine that will cellar to 2025+, but you can enjoy it tonight with shepherd's pie or steak.
Cave Spring Cabernet Franc
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