This study examines various stem inclusion and cap management methodology on Cabernet Franc. One wine was 0% whole cluster inclusion and pressed at dryness, another was 30% whole cluster inclusion and pressed at dryness, and another was 100% whole cluster inclusion and pressed after 3 days. Whole cluster inclusion slightly increased volatile acidity. Color intensity decreased with increasing inclusion, as did hue. In general, people preferred wines with less cluster inclusion.