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A perennial favorite of our wine club - this is a delicious example of that "other" Cabernet, which is actually a much older grape variety than Cabernet Sauvignon. We've been sold out for too long!
Cabernet Franc is very versatile wine. It offers many of the positives of both Merlot and Cabernet Sauvignon. Our 2013 Cabernet Franc was blended with 10% Cabernet Sauvignon, which we felt enhanced it by adding structure and complexity.
Frequently a passerby driving on Hwy 128 sees our vineyard signs and comes into our tasting room exclaiming “I see you have a Cabernet Franc!” So we know there is a significant group of fans who enjoy this food-friendly wine. The 2013 is nicely balanced and showing very well for a young wine. We often serve Cab Franc with roast pork or turkey as it is very versatile and food-friendly. It is "The Cab for White Meat."
Review from Tastings.com (Beverage Tasting Institute, Chicago):
93 pts GOLD • Yorkville Cellars 2013 Rennie Vineyard, Cabernet Franc, Yorkville Highlands
"Garnet black color. Fruity, creamy aromas of brownie a la mode and raspberry pie with a silky, vibrant, fruity medium body and a smooth, interesting, medium-length dried sour cherry, baking spices, toffee, and minerals finish with fine, chewy tannins and light oak. A delicious, lively, and very hedonistic cab franc for all occasions."
After a careful field selection and harvested on Oct 26th, grapes were gently crushed and put in open top fermenters, where they received three days of cold soak. The grapes were gently crushed, and cold soaked for three days before inoculation with Prise de Mousse yeast. Fermentation was held at a constant 80°F for 10 days and then the wine was gently pressed and racked to French oak barrels for aging. After 17 months the wines were settled, fined, and gently filtered before bottling. Lovely now, or hold up to 4 to 7 years.
Total Acidity: 6.3 gm/ liter
Residual Sugar: Dry
Fewer than 700 cases produced