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Wine Details
Price:
$14.00 per bottle
Description:
This red exhibits extremely deep and dark crimson color. It is opaque, meaning that one cannot see through it. Hedonistic aromas of smoke, chocolate, spices and black fruits waft from the glass. Rich, luscious fruit cascades across the palate, finishing with chalky tannins. None of the green bell pepper flavors associated with unripe Cabernet Franc is present here. This wine has not been in the bottle long and will be superior with some short term cellaring.
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Varietal Definition
Cabernet Franc:
Cabernet Franc is an accessible, spicy, herbal, dark blue grape variety that is often compared to Cabernet Sauvignon. Cabernet Franc tends to be softer and has less tannin than Cabernet Sauvignon, although the two can be difficult to distinguish. Sometimes the French refer to Cabernets, which could mean either of the two grapes. Its typical aromas include an herbaceous and pronounced peppery nose, even in ripe fruit, and something eerily like tobacco. The Cabernet Franc ripens at an earlier stage, which gives it reason to exist in the Bordeaux area. In the Loire, where we find it a lot, it gives a clear red fresh and fruity wine.
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Cabernet Sauvignon:
Cabernet Sauvignon is the most widely planted and significant among the five dominant varieties in France’s Bordeaux region, as well as the most successful red wine produced in California. Though it was thought to be an ancient variety, recent genetic studies at U.C. Davis have determined that Cabernet Sauvignon is actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc. Cabernet Sauvignon berries are small with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little or no damage. It is a mid to late season ripener. These growth characteristics, along with its flavor appeal have made Cabernet Sauvignon one of the most popular red wine varieties worldwide.
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Cascade:
This French-American hybrid typically produces light red wine with low acidity. Also known as Seibel 13053, this blue grape is employed by a few wineries in New York State. The grape's early ripening capabilities are a benefit to northeast growers, but its extreme susceptibility to virus infection will limit plantings of the vine
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