Cabernet Franc was fermented in three separate ways. The control received no cold soak nor extended maceration. One wine was fermented in the Maceration a Chaud du Marc style, where fermenting juice was racked into another tank where the temperature was kept around 20C (70F), the skin was left in the Tbin and temperature was brought up to 42C (107F) until the juice reached a specific gravity of 1.020 and was blended back with the skin. The third wine received both a cold soak and extended maceration. No chemical differences were observed between wines, except that the wine with cold soak and extended maceration had higher pH, lower TA, and lower ethanol. Maceration a Chaud du Marc slightly increased polymeric pigment and color, and slightly decreased hue. People tended to prefer the Maceration a Chaud du Marc, in spite of being described of having some typical Brettanomyces aromas.
Two lots of Cabernet Franc harvested from the same block were sorted and processed identically. Prior to fermentation Viognier pomace was added to the trial lot (5-7% by volume). The trial wine had lower phenolic and color attributes, likely due to adsorption of phenolic and color compounds on the Viognier pomace. Tannin was not much lower, but color was greatly lowered. There were only slight differences in chemistry. A sensory difference could be distinguished between the control and the trial, with most people preferring the control.