Big Flower Cabernet Franc
Big Flower comes to us from Botanica Wines, which is the notable accomplishment of Ginny Povall, an American-bred and self-taught winemaker who has made an impressive career out of a long-time hobby. Born and raised in Boston, Massachusetts, Ginny began making wine long before she had all the resources available to her now. Having grapes domestically – and occasionally even internationally – shipped, Ginny would prepare her own wine in the comfort of her own home, using a recipe that has since brought her much success and recognition.
The grapes come from a young, high-density vineyard on Ginny Povall’s farm. There are four separate plots of cabernet sauvignon, all with different soil types and exposure to the sun. The wine is comprised of a blend of cabernet sauvignon (86%) and petit verdot (14%). The grapes are harvested by hand and taken to the winery in small containers. The bunches are destemmed and then the must is fermented in open-top fermenters with hand punch-downs and no mechanical pumping over. The skins are lightly pressed and the press wine added back to the cuvee before it is transferred to barrel. The barrels are all old and a mixture of 225 and 300 litres in size. The wine is kept in barrel for nine months before being bottled.
Big Flower comes to us from Botanica Wines, which is the notable accomplishment of Ginny Povall, an American-bred and self-taught winemaker who has made an impressive career out of a long-time hobby. Born and raised in Boston, Massachusetts, Ginny began making wine long before she had all the resources available to her now. Having grapes domestically – and occasionally even internationally – shipped, Ginny would prepare her own wine in the comfort of her own home, using a recipe that has since brought her much success and recognition.
The grapes come from a young, high-density vineyard on Ginny Povall’s farm. There are four separate plots of cabernet sauvignon, all with different soil types and exposure to the sun. The wine is comprised of a blend of cabernet sauvignon (86%) and petit verdot (14%). The grapes are harvested by hand and taken to the winery in small containers. The bunches are destemmed and then the must is fermented in open-top fermenters with hand punch-downs and no mechanical pumping over. The skins are lightly pressed and the press wine added back to the cuvee before it is transferred to barrel. The barrels are all old and a mixture of 225 and 300 litres in size. The wine is kept in barrel for nine months before being bottled.
Big Flower comes to us from Botanica Wines, which is the notable accomplishment of Ginny Povall, an American-bred and self-taught winemaker who has made an impressive career out of a long-time hobby. Born and raised in Boston, Massachusetts, Ginny began making wine long before she had all the resources available to her now. Having grapes domestically – and occasionally even internationally – shipped, Ginny would prepare her own wine in the comfort of her own home, using a recipe that has since brought her much success and recognition.
The grapes come from a young, high-density vineyard on Ginny Povall’s farm. There are four separate plots of cabernet sauvignon, all with different soil types and exposure to the sun. The wine is comprised of a blend of cabernet sauvignon (86%) and petit verdot (14%). The grapes are harvested by hand and taken to the winery in small containers. The bunches are destemmed and then the must is fermented in open-top fermenters with hand punch-downs and no mechanical pumping over. The skins are lightly pressed and the press wine added back to the cuvee before it is transferred to barrel. The barrels are all old and a mixture of 225 and 300 litres in size. The wine is kept in barrel for nine months before being bottled.