Cabernet Franc - August 2008 Both wines are drinking quite well now, thank you. Cabernet France when made well, shows abundant ripe fruit aromas and full berry flavors lasting through a long lingering finish. These Cab Francs fit that description nicely. Think of them as accompaniments to sturdy meat dishes and full flavored cheeses. |
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2006 Grevin Cabernet Franc The most famous Cabernet Franc hails from the Bordeaux region of France, where it is often blended with Cabernet Sauvignon, Merlot and Malbec. Cabernet Franc is an "in between grape", similar to Cabernet Sauvignon but with softer tannins and acidity yet typically more structure than a Merlot. In the Medoc region of Bordeaux, it is used for blending to bring lightness to the heavier Cabernet Sauvignon, while in St. Emilion, it becomes the major grape as Cabernet Sauvignon doesn't thrive in the climate as well. It has recently gained recognition in California as a stand-alone varietal where its unique growing and flavor characteristics are very popular with winemakers and wine drinkers alike. The 2006 Grevin is an elegant wine with gobs of character reflected through aromas of ripe fruit, floral notes and a touch of vanilla. Flavors of ripe fruit are carried through a refreshing finish. Moderate tannins promise gentle aging over the next 3-4 years. Half Case...$ Full Case....$ |
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2006 Brandriff Cabernet Franc The classic home for Cabernet Franc is France, particularly the Loire and Bordeaux where it is grown along river beds, cool climate areas where an herbal, savory tinge - the grapes signature - is a favored characteristic. As the varietal gains popularity, it grows in total acreage especially in warmer growing areas such as California where red fruit flavors take center stage and herbal notes play a supporting role while adding complexity. Cabernet Franc is the rare red wine that pairs nicely with vegetables, particularly eggplant and red bell peppers. The 2006 Brandriff offers a fine balance between ripe fruit and dried herb. Lots of berry fruit aromas with notes of leather, tobacco and sweet dried herb. Flavors are carried through a medium bodied, smooth texture by supple tannins. On the dinner table, Brandriff excels with grilled or roast red meats, turkey or BBQ chicken. This wine can be enjoyed now or better yet, why not buy a case or two and revisit over the next 4 to 5 years. Half Case....$ Full Case.....$ |
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