The 2017 Camp Cabernet Franc is 43% from the organic Mojons Bench vineyard in Alexander Valley, and 57% from the organic and biodynamic Puma Springs vineyard in Dry Creek Valley. Simple winemaking with 20% whole cluster, native yeasts, and the wine was aged in 1-4 year old barrels. The Camp wines employ native yeasts and malolactic bacteria for the primary and secondary fermentations without the use of commercial fermentation aids or additives. The wines are aged in real oak barrels and/or stainless steel tanks vs. alternatives or flavoring agents. Each lot was fermented with 50% whole clusters. The final blend was aged in neutral French barrels ranging from 1-5 years old.