Cabernet Franc

This subtle, complex wine comes from three plantings of Cabernet Franc clones in our well-drained estate vineyards in the Stags Leap District and Oakville appellations—sites that deliver distinctive black, blue, and red fruit characters.

Cabernet Franc

This subtle, complex wine comes from three plantings of Cabernet Franc clones in our well-drained estate vineyards in the Stags Leap District and Oakville appellations—sites that deliver distinctive black, blue, and red fruit characters.

Firm tannins give this wine good midpalate weight that stands up to the mouthfilling fruit. We hand harvest the grapes at night and carefully sort them in the vineyard so that only the best fruit makes it to the cellar.

VINEYARDS The majority of the fruit for this wine was sourced from our vineyards in Stags Leap District, with a smaller amount from our Oakville block. These vines are vertically trained and densely planted. The stress of this dense planting in well-drained areas results in smaller berries and more fruit intensity.

HARVEST AND WINEMAKING  The fruit for this wine was harvested at an optimal level of ripeness during October. The berries were hand-harvested at night, carefully sorted and destemmed to tank, where fermentation took place. Then, the wine was racked to 50 percent new French oak barrels, where it was aged for 18 months prior to bottling.

TASTING NOTES  Deep garnet in color, our Cabernet Franc offers a delightful bouquet of black currant, wild blueberry, red plum clove and mint, teeming with layers of toasted oak, baking chocolate, cedar and sage. Our Cabernet Franc possesses a bold, noteworthy palate, filling the mouth with juicy raspberry, dark cherry and hints of vanilla. You’ll discover a wonderful mid-palate weight, and the well-integrated tannins will give you something to chew on.

PAIRING With ample flavors of its own, the Cabernet Franc would prove a wonderful companion to a sweet yet savory meal like spiced pork tenderloin with pomegranate reduction or lamb sliders with carmelized onion and fresh mint. This wine would also make an exquisite cheese course when paired with Manchego Viejo, an aged Spanish cheese made from unpasteurized sheep’s milk in the La Mancha region of Spain.

Tasting Notes

2014 | 2013 | 20122006 | 2005 | 2004 2002