Variety: 75% Cabernet Franc, 15% Blaüfrankisch, 10% Chambourcin
Location: Westminster, Maryland
Alcohol: 13%

Aromas of green peppercorns and graphite with a palate of rosemary and blackberry. Rich and ripe with soft tannins and those spicy pyrazine notes you would expect from a wine called ‘Pepper.’ An everyday wine that is both food and wallet friendly.

All of these varieties were hand-harvested and processed separately after being chilled overnight. The Cabernet Franc was fermented in stainless steel with 30% whole cluster inclusion; the Chambourcin was fully destemmed and fermented whole berry, and the Blaüfrankisch was 100% whole cluster fermented. These fermentations were gently extracted throughout the fermentation by pumpovers and punchdowns and drained separately to neutral oak barrels for 18 months of aging.