Production 
With the winemaking for the “Béton,” we independently fermented most of the components, including several carbonic and semi-carbonic fermentations, as well as more traditional destemmed ferments. As in years past, the anchor of Cabernet Franc from the Applegate Valley is the starting and focal point of this wine. This allows us to create a balance between the fruity carbonic wine and more nuanced and finessed traditional fermented wine.For all the lots but one, we utilized spontaneous natural fermentation or a pied de cuve build up from the native flora in each vineyard. We did use a commercial yeast for a single lot of the Pinot Noir due to higher risks from the wildfires near that vineyard, which was partially included in this wine. Each of the ferments went smoothly, but skin times were reduced due to the unknowns of smoke impact from certain sites. Per the name of this of this Loire-ish styled red, most of the parts were blended post pressing and aged in concrete (AKA Béton), including our 975 gallon concrete tank, affectionately named “Big Bertha” with some smaller components aged in large format barrels.