In 2013 I was lucky to work with fruit from Rattlesnake Road Vineyard in the Columbia Gorge AVA. Inspired by the low-alcohol, food friendly wines we love to drink, I chose to once again use a percentage of whole cluster fermentation and limited skin contact while picking at lower sugar levels. The grapes responded by becoming a wonderfully fresh wine with plenty of ripe red fruit balanced by vibrant acidity and grippy tannins. I only had enough grapes to make one puncheon, or less than two standard barriques. This Cabernet Franc is drinking beautifully now and will improve with further bottle age. 12.9% abv.