Tamarack Cellars is located in a restored World War II Fire Station and Barracks in Walla Walla, Washington. They produce small lots of hand-crafted wines from select vineyards in the Walla Walla Valley, Red Mountain, Rattlesnake Hills, Wahluke Slope, Horse Heaven Hills, and Columbia Valley appellations. The grapes for this wine were crushed gently and dropped by gravity into 1.5 ton bins, cold soaked 24 to 72 hours, then inoculated with a variety of yeasts, hand punched and pressed directly to barrel where the wine finished both primary and secondary fermentations. The individual lots of wine that comprise the Cabernet Franc are kept separate for at least one year before they are blended. Tasting Notes Aromas of strawberry, rhubarb and seasoned London Broil lead to a streamlined palate with notes of cherry, chocolate and coppa-wrapped dates, and finishes with tranquil tannins.