So last year I made some (6 cases to be precise) un-oaked cabernet franc at Raphael out in Peconic. I had "my" own row of vines that I didn’t spend as much time caring for as I had hoped, but the vineyard crew took care of it for me. I did, however, harvest the grapes myself over the course of four back-breaking hours, crushed and de-stemmed the fruit via a hand-cranked machine, and inoculated the result with a strain of yeast popular in the Loire Valley. Then Jackson was born and I missed out on bottling altogether. Oh well, there’s…