Cabernet Franc

  • 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
  • Alcohol: 14%
  • 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.


Category: Red

Type: Cabernet Franc


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