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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 2014 Rennie Vineyard, Cabernet Franc, Yorkville Highlands
"Nearly opaque garnet black color. Fruity, creamy, attractive aromas and flavors of berry custard pie, toffee, and tobacco and tea with a satiny, vibrant, dry-yet-fruity medium-to-full body and a graceful, intriguing, medium-long creme brulee, spiced melon, and nuts finish with fine, chewy tannins and moderate oak. A richly fruity and well oaked cabernet franc."
After a careful field selection and harvested on Oct 13th, 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 20 months the wines were settled, fined, and gently filtered before bottling. Lovely now, or hold up to 4 to 7 years.
Total Acidity: 6.9 gm/ liter
Residual Sugar: Dry