The Cabernet Franc is showing very nicely, with loads of ripe, tarry fruit, leather, solid yet elegant tannins and sweet spice. There’s a mouthful of depth to this wine that promises a hike into the high country with flavors of wild berries, fragrant oak, and sunbaked savory herbs. Winemaker Notes: Picked at 26 brix, crushed and destemmed and left on the skins for 2 days for cold soak prior to inoculation. Fermentation took approximately 12 days with manual punchdowns for the first 6 days, and the wine was pressed off and left to settle prior to being racked into barrel. A regiment of approximately 20% new American oak, 60% 2-4 year old oak, and 20% neutral oak barrels was followed. At blending, we found a dash of both Cabernet Sauvignon and Petite Verdot enhanced the wine without hiding to elegance of the spotlight varietal. We anticipate this wine being ready to drink starting in 2018.
Appellation Columbia Valley, Bacchus Vineyard: Block 2 Vintage: 2013 Bottling Date: August 2015
Pairs well with elk kabobs marinated in red wine, garlic and rosemary, or a ribeye with the same treatment. And because it's more elegant than Cabernet Sauvignon it can compliment richer chicken, pork or mushroom-based entres. For chocolate we found the Cab Franc to pair nicely with chocolates infused with smoked caramels (try Vosges-Haut's Smoked Stout Caramel Bar) or coffee hues.
2014 Best in Class/Gold Medal: Grand Harvest International Wine Competition, Santa Rosa, CA.