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2016 Cabernet Franc Rosé

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WINEMAKER NOTES

SMELLS LIKE:  mountain strawberry, hibiscus, soft forest floor 
TASTES LIKE:   strawberry rhubarb, toasted hazelnuts, rain misted gravel
MOUTHFEEL:   bright & fresh, rich mid-palate, lively tannin & structure 
DRINK WITH:   friends on the deck, anything BBQ or Asian, fresh seafood

THE 2016 VINTAGE

2016 was the longest harvest we can remember. It was one of the earliest growing seasons on record, bud-break, bloom and veraison were all the earliest we have ever seen. For Amavi we started picking in August and didn’t finish until mid-October (just before the rain!).  This combination of early and long created the best of both worlds.  All in all, 2016 is poised to go down in the books as one of the most perfect growing seasons.  April and May were warm and dry with temperatures jumping into the triple digits by early June.  This hot start led to a large crop, with larger berries and cluster weights. We managed both the yields and water throughout our vineyards. By mid-summer cooler temperatures arrived and continued through harvest.  As things cooled significantly in late August and into September and October, it allowed for long hang times and optimal picking dates. The especially long season allowed the grapes to ripen slowly which helped preserve freshness and elegance in the finished wines. 

VITICULTURE

100% estate; sustainably farmed.
Founding member of VINEA.

WINE SPECIFICS

Varietal(s): 100% Cabernet Franc
Vineyard(s): 62% Summit View, 38% Waliser
Appellation: Walla Walla Valley
Oak Program: 100% Stainless Steel
Harvest Date(s): 9/15-9/22, 2016
Finished Alcohol: 13.9% 
Total Production: 392 cases

2016 Cabernet Franc Rosé

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Awards & Accolades
18.5/20 Points, Rand Sealey: "Produced from 100% Cabernet Franc, this Rosé presents a pale salmon color and engaging aromas of strawberry, Rainier cherry, rhubarb and tangerine. The flavors are fresh and lively, with notes of fraise liqueur, tangerine peel, toasted hazelnuts, and rain-misted gravel. On the finish, juicy fruit acids give the wine structure and verve."