THE C.R. SANDIDGE WINES
Cabernet Franc 22%
By most accounts, the 2015 vintage was a growing season winemakers were quite pleased with. I rated it a solid 8.5 on a scale of 0 to 10. Our grape growers hung decent amounts of fruit on their vines which were able to fully ripen come September and October. The grape varieties Malbec and Merlot performed exceptionally well. Great – ripe red and black berry flavors, fine grained tannins and decent acidity were what characterizes the fruit which ultimately was crafted into our 2015 Caris.
2015 Caris was made using grapes from two excellent Washington State vineyards. The Bob Buoy vineyard located in the Yakima Valley AVA region supplied the Malbec and Merlot fruit. Bob’s vineyard site is just west of the town of Benton City. The terroir is amazing for growing red wine grape varieties possessing impressive depth and structure. Only 18 – 24 inches of clay loam top soil exist prior to encountering fractured calcareous basalt and finally basalt bedrock. The vineyard growth is easily manipulated as it is easy to water stress. The Cabernet Franc fruit was harvested from the Lake Chelan AVA vineyard Amos Rome. This vineyard site possesses phenomenal potential. Decent south – southwest slope, deep sand – gravel soils and proper elevation make for an excellent future. Grower Tom Pettigrew is committed to growing some of our regions finest grapes. Athena and I look forward to a long and prosperous relationship with Amos Rome!
As is customary, all fruit was handpicked into ½ ton bins. Within hours, the fruit arrived at the winery to ensure the highest quality possible. All of the grapes were sorted by hand to glean out any damaged fruit or MOG (material other than grapes) such as leaves. The grapes clusters were destemmed and the berries lightly crushed into one – ton fermentation bins. The yeast fermentation proceeded on the grape skins at temperatures ranging from 55 – 85 degrees Fahrenheit over a twelve day period. Once the yeast fermentation reached a Brix reading between 6 and 10, the wine was pressed off. The malo – lactic fermentation was permitted to occur while the wine was in barrel utilizing native ML bacteria. Eighteen months of barrel aging in 100% new French oak was deemed perfect. The wine was tightly filtered at bottling.
Richly scented – ripe red and black fruits are the adjectives needed to describe this fine wine. Red and black cherry notes combine with those of ripe strawberry and raspberry. Vanilla bean and toasted coconut compliments of the French oak barrel aging add additional aromas and flavors. The mouthfeel is full bodied. Fine grained tannins balance out the luscious fruit. This wine may be aged a good 4 to 6 years. A savory meal centered around a stew made from range fed buffalo, sautéed onions, mushrooms and wild rice is a good paring too. Thank-you for your friendship and support. Enjoy!!
|Acidity:||5.4 grams per liter|
|Residual Sugar:||2 grams per liter|