In most years, we blend some Cabernet Sauvignon and/or Merlot in with our Cabernet Franc (three of the classic red Bordeaux varieties; the others are Malbec and Petit Verdot), but there was no need to do so in the picture-perfect vintage of 2007. This wine is a wonderful illustration of Cabernet Franc, long used as a blender in France and a little known, until recently, in California, is earning its stripes as a varietal wine of distinction. It boasts ripe, fragrant aromas of blackberry, black raspberry, violets and cocoa, with hints of sweet oak. On the medium-bodied palate, the wine is rich and ripe - not always the case with Cabernet Franc, which sometimes can display a green, herbal edge - with lip-smacking blackberry, cassis and chocolate flavors. The balance is superb, with supple tannins, and the finish gains from a savory, toasted oak note. All in all, this is the sort of Cabernet Franc that should win new converts to the variety. Enjoy it over the next 3-4 years with roasted poultry and game birds, rich pork dishes and firm, flavorful cheeses.
July 2009
Exclusively for Gainey Wine Club Members