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 48 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 best barrels of the separate lots of Cabernet Franc were combined after 12 months of barrel aging and allowed to coalesce for an additional 6 months. Notes of bright red, tart fruit on the nose including raspberry, cranberry and currant accompanied by leather and smoke. The pallet adds hints of anise with balanced acidity and brisk tannins.