Dr Franks Vinifera Wine Cellars, Company

VINIFICATION: The hand picked Merlot grapes were harvested at varying levels of ripeness throughout the month of October to give the wine an increased amount of flavor complexity. Individual parcels were treated with varying styles of ferments, some cool, some with cold macerating and some...

VINIFICATION: After a very cool growing season, the Cabernet Sauvignon grapes were picked, late into the harvest so as to maximize the flavor development. Traditional styled open top fermentation vessels, along with hand plunging were used to extract the soft fruit flavors you experience....

VINIFICATION: Dr. Frank's 2010 Pinot Gris grapes were hand picked in the early cool hours of the morning then cold pressed, settled and cold fermented, all to preserve the wines natural fruit flavors. A third of the wine was barrel fermented and aged on lees so as to add to the wines richness...

VINIFICATION: The Chardonnay grapes were picked during the cool early hours of the morning and then bunch pressed to maximize freshness. A proportion of the free run juice was fermented in French oak barrels while the remainder in fermented in stainless steel vats. The barrel-fermented...

VINIFICATION: After crushing, destemming, pressing and cold temperature settling, the wine was fermented at a low temperature. The fermentation was stopped before dryness to preserve the fruity character of this wine. The wine was racked, blended, filtered, fined, cold stabilized and adjusted...

VINIFICATION: This particular wine is a blend of Pinot Noir. The Pinot Noir was picked late to enhance flavor development. After crushing and destemming, the Pinot Noir was fermented in open-top fermenters to allow punch-downs and pump-overs. After extended maceration, the grapes were...

VINIFICATION: The fruit was harvested by hand during the cool hours of the morning and cold pressed. The juice was then cold settled and fermented at low temperatures with specially selected German wine yeasts. A long slow fermentation enhances the fruit aromatics. The fermentation was...

VINIFICATION: Picked on the 25 th and 16 th of October at 18.5 brix, the fruit was crushed, destemmed & pressed, keeping the free run juice separate to the harsher pressings. Fermented at cool temperatures using a special thiol releasing yeast strain to enhance the wine's natural fruit...

VINIFICATION: The Dr. Frank's Pinot Noir Dry Rosé is made from Pinot Noir grapes that were picked in the cooler hours of the morning, crushed and then given time for the juice to extract the fresh fruit flavors and bright colors from the fleshy skins. The free run juice was then fermented in...

VINIFICATION: At harvest, the wine making team destemmed and crushed the fruit in open top fermenters. Daily pumpovers are made to extract color and tannins until the proper body and structure is reached. The malolactic fermentation was completed in tanks, then put into barrels. The wine is...