Named for Katrina’s grandfather Egon, a master fermenter. This wine is earthy and herbaceous with violets, olive tapenade, green peppercorn. There are red and black berry flavors, tart cherry and cranberry. The finish shows tight tannins, minerality, and a dusty finish. We suggest a slight chill and an hour in a decanter.  

1/3 of this wine was fermented whole cluster, and the rest was destemmed by hand. It was allowed to ferment naturally and aged for 10 months in neutral French oak. Bottled unfined and unfiltered, vegan. 
63 cases produced. 

2022 Social Creatures Egon Cabernet Franc


Cabernet Franc is arguably the most versatile Bordeaux varieties. Capable of thriving in warm or cool climates, it can be produced in the traditional Bordeaux / Napa style – rich, oaked, dense, or it can be made in a more Loire style- lighter and juicier. Either way, it tends to be medium bodied, medium tannin, and medium acid. It is also the grape (along with Carmenere) that holds the most potential to show methoxypyrazine, or pyrazine, notes. Pyrazines show up in wines that happen to be all genetically related and are present in all Bordeaux varieties (red and white). It used to be believed that these notes came out due to a certain kind of winemaking, or when the fruit was picked. We now know that these notes are defined by vineyard practices, specifically pruning practices. In flavor, pyrazines can present from jalapeño on one end to red pepper and mint on the other. While Cab Franc smelling like green bell pepper may not always be desired, flavors of tapenade, and green peppercorn often add to the depth and complexity of a bottle- all from pyrazines!

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