2017 | Vinum Cellars | The Scrapper Cabernet Franc

This wine is tightly wound, intensely flavorful and will benefit from extended time in the bottle. A great nose of red and black cherries, cranberries and cinnamon is followed by densely layered fruit and subtle spice flavors, all wrapped in significant fine-grained tannins.

Reviews:

• Wine Advocate: Vinum produces about 500 cases of this wine from a single head-trained hillside vineyard. Dry-farmed and yielding about two tons per acre, the 2017 Cabernet Franc The Scrapper spent 26 months in French oak. The result is a cedar and vanilla-tinged wine with plenty of cherry fruit and subtle sage-like herbal notes. Nicely rich and concentrated, it's medium to full-bodied, with a silky feel and a long finish.

• James Suckling: Reserved character here, with notes of cedar wood, tobacco, spices and lead pencil to the red fruit. Medium-to full-bodied with firm tannins and juicy dark fruit on the palate. Dry and polished with a long, even aftertaste. Drink or hold.

Producer Information

Vinum Cellars is a collaboration of winemakers Richard Bruno and Chris Condos, who first became friends while they were students at UC Davis. They share a long standing passion for Chenin Blanc and fondness for the more obscure grape varieties. After graduation, Chris went to work for Pine Ridge as Enologist, and Richard went to Bonny Doon as their distiller. Shortly after, their friendship was solidified over Chenin Blanc with the creation of their first wine "Pointe Blanc". Currently the Vinum Cellars team is working with over 10 grape varieties from Placer County Cabernet Franc to San Benito County Viognier. In addition to the Vinum Cellars partnership, they are employed as winemakers: Chris with Kathryn Kennedy Winery and Richard as a Napa winemaking consultant. "We are a small, California winery committed to crafting quality wines from single vineyards in California’s premium coastal and cool climate growing areas. “It is our basic winemaking philosophy to work with great grape growers to develop the best fruit in the vineyard. We pick the grapes at optimal ripeness and gently process the fruit. In the winery, we are experimental with yeast strains and use different cultures for each variety. Our belief in the use of older French Oak barrels allows the varietal fruit of our wines to be expressed. We are committed to experimenting and learning new winemaking methods while preserving an old world approach.” - Richard Bruno & Chris Condos

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