Fawns in the Farmhouse

Starting out we took a farmhouse saison and aged it neutral oak, ex-Cognac barrels for 5 months to develop some sour and funky flavors with wild yeast and bacteria cultures. Then we crushed fresh Cabernet Sauvignon grapes from Twin Fawns Vineyard in San Miguel, CA and fermented the must and skins naturally from wild yeast on the grapes. Finally, we added the fermented grapes to the farmhouse sour in barrels and let it age for another 5months. Coming in with a pinkish hue and some delicate wine and slightly funky barnyard aromas. Bursting wine-like and interesting fruit flavors compliment some oak and tannic texture with a soft tart background.