THE PROCESS
Our basic winemaking philosophy is to work with great grape growers to develop the best fruit in the vineyard. We pick the grapes at optimal ripeness and gently process the fruit. We are very experimental with yeast strains and use different cultures for each variety. Our whites are barrel fermented slowly and aged Sur Lies in small French Oak barrels. With our reds, skin contact is optimized by the use of small open top fermentors, hand punch downs and extended maceration before pressing. Our belief in the use of older French Oak barrels allows the varietal fruit of our wines to be expressed. We are committed to experimenting and learning new winemaking methods while preserving an old world approach.
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2009 THE SCRAPPER
CABERNET FRANC
GOLD MEDAL, Cincinnati Wine Competition, March, 2013
2007 THE SCRAPPER
CABERNET FRANC
Wine Enthusiast Magazine, April, 2011
92 Points
"A 100%-Cabernet Franc from mountainous El Dorado County! This wine’s crazy good with tons of varietal character — woodsy tannins, touch of green pepper, vials of violets — that’s also packed with plenty of great plum, cassis and savory notes of leather and mocha, all in a memorable package. With plenty of grip and acid, enjoyed over a meal, it gets better by the minute and has the depth to age 5 - 10 years, too." - V.B.
2006 THE SCRAPPER
CABERNET FRANC
The Tasting Panel, June, 2011
90 Points
"Smooth and silky with plum, spice and hints of smoke and mocha; sipple, dense and balanced with good length" - Anthony Dias Blue