Progress of Our Cabernet Franc

This blogpost is a companion story to our Progress of Our Cabernet Sauvignon story (while I continue to dig into the geology of Champagne---pun, pun).
We harvested our Cabernet Sauvignon and Cabernet Franc on October 20th. While we turned our Cabernet Sauvignon into a rosé, we thought that the Cabernet Franc did have the flavor profile to turn into red wine.
On November 9, we racked the wine into a 5 gallon keg using a nitrogen push and the leftover wine was put into a one gallon glass jug and stoppered.
On January 18, 2019 we took out a small amount of the wine and did a sulfur dioxide test and tasted it. This is the color of the wine after just one racking and keg aging.

During our tasting on November 9th we thought that the wine tasted like "jet fuel". When my husband says this, it is a good sign. During the months from November to January, the wine had evolved and now we are tasting typical Cabernet Franc flavors. To me it had flavors of black raspberries and a note of cedar. I do think that we have some of the vegetal methoxypyrazine flavors, a little green bell pepper. I do like the clarity of the wine. We hope to bottle this in the not too distant future.