Free Form Cabernet Franc

We recently met up with Okanagan Crush Pad to get schooled on the process of making wild fermented wine. We sipped. We chatted. We learned. We got a little tipsy on a Wednesday afternoon. What we didn’t do was actually talk about Okanagan Crush Pad’s new line of wild fermented wines called Free Form.

This new lineup of wines was created to celebrate the vineyard’s new organic certification, so they went all natural. Like, really natural. The grapes were destemmed, but the skin was left on while it was fermented using only native yeast in two clay amphorae (clay tanks) and oak barrels. After eight months the wine was pressed and left to settle naturally in concrete tanks until it was bottled in August 2018.

The result is a wine very rich in plum and blackberry with light acidity and notes of chocolate and herbs. It takes a minute to open up, but when it does it is rich and buttery. Using the skins adds a complexity to the wine drinking experience by adding a dry texture and soft mouthfeel, which finishes off this otherwise juicy wine. 

The Free Form Cabernet Franc truly accomplish its goal of capturing the essence of the very soil it grows in making these wild fermented wines so much fun to drink.

Type: Cabernet Franc

Alc: 13.5%

Price: $40+

Organic

okanagancrushpad.com

Watch This

We chat with Mike West of Okanagan Crush Pad on what is wild fermented wine. 

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