Oakville, Napa Valley, California, United StatesWe know Napa is the kingdom of cabernet, though we're primed to think sauvignon, over franc. This Oakville red is franc forward, with 20 percent cabernet sauvignon firming up the rear. The blend is quite seamless, even at this young stage, with stony black cherry, dark plum, graphite, charcoal dust, all wrapped with a generous, though well-handled frame of tuggy, fine-grained tannins. Destemmed into French oak, this spent 32 days in contact with skins across maceration and fermentation before heading to new French oak for MLF and aging for 20 months. Obviously very polished, though toothsome at this youthful state, best mitigated with a rare steak or fleshy roasted mushrooms. Or better yet, cellar this for a few years as was intended.Tasted: 24 November 2018Tasted by: Prices:
Oakville, Napa Valley, California, United StatesLess and more is the story of Napa Valley cabernet franc = less tannin, less structure, more aromatics, more lush textures. This is extremely attractive on the nose and palate with a whack of juicy black fruit and only a tug of tannins from the addition of 20 percent cabernet sauvignon. The 2015 harvest was one of the earliest ever due to summer heatwaves that play into the hedonistic franc style. The clusters are gently destemmed into traditional French oak tanks for a cold soak and fermentation/maceration that totalled 32 days. The new wine ended up in new French oak to give it the finesse it deserves. Polished, serious and brooding this would work with roasted meats now. My advice is lay it away for a decade.Tasted: 27 December 2018Tasted by: Prices:
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