Blue Mountain Vineyard Carbonic Maceration Cabernet Franc
⏳ wine.drinking_window
Best enjoyed young and fresh, typically within 1–4 years of the vintage release to appreciate its vibrant fruit and carbonic character.
🍽️ wine.food_pairings
Charcuterie boards, roasted duck, grilled pork chops
✨ wine.spec_sheet
Kerloo Cellars' exploration of the Walla Walla Valley's cooler microclimates led them to the Blue Mountain Vineyard, nestled in the foothills of the Blue Mountains. Here, the winery takes a bold, unconventional approach to Cabernet Franc by employing carbonic maceration—a technique traditionally associated with Beaujolais. By fermenting whole clusters in a sealed, carbon-dioxide-rich environment, they coax out exceptionally vibrant, high-toned red fruit and floral aromas while softening the grape's natural pyrazines and structural tannins. This technique highlights the cooler, high-elevation terroir of the Blue Mountain foothills, yielding a fresh, energetic, and highly aromatic expression of Washington Cabernet Franc that challenges traditional regional styles.
🍾 wine.about_producer
Founded in 2007 by winemaker Ryan Crane in Walla Walla, Washington, Kerloo Cellars is named after the distinctive call of the near-extinct Whooping Crane. The winery is dedicated to producing low-intervention, terroir-driven wines that highlight the diverse microclimates of the Columbia Valley and Walla Walla Valley. Sourcing fruit from esteemed sites such as Boushey, Upland, and Lonesome Spring Ranch, Kerloo focuses on crafting exceptional Rhône and Spanish-style expressions, including vibrant Syrah, Grenache, and Tempranillo, alongside crisp, mineral-driven Sauvignon Blanc and Chardonnay.