Decisions as to the type and duration of cap management during red wine fermentation can have a significant impact on aroma, flavor and chemistry of the resulting wine. Punching down and pumping over bathe the cap in liquid, help minimize microbial spoilage, introduce oxygen to the fermentation, dissipate temperature buildup and reduce saturation of extracted phenolics. The purpose of this study was to compare the effects of gentle punch downs with short pump overs in Cabernet Franc. The winemaking goal for this wine was to produce an early bottling fruit forward style. Punch downs resulted in a slightly warmer cap temperature that was not fully integrated by cap management. Slightly higher levels of phenolics were seen with punch downs vs. pump overs. In a triangle test, 17 out of 28 respondents were able to distinguish these wines, indicating the wines were significantly different (Z=2.873, p=0.002). However, there were no significant differences in scores for fruit intensity, astringency or herbal/green character.