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Wine Details
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Description:
A premium full bodied dry red with excellent tannin balance and lots of fruit in the finish. Similar to the fine burgundies found in the central region of France, it is fermented and aged in small oak barrels to enhance the bouquet and accentuate the tannin structure of this fine wine. The wine is fermented from a combination of Norton, Chambourein and Cabernet Franc. It has a full, rich mouthfeel with nice mellow tannins. It shows hints of chocolate and black cherry in thenose and has a long fruity finish. It goes nicely with beef, pork or veal dishes and especially well with fine cuts of charcoal grilled Kansas steaks.
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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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Norton:
In 1835, Dr. Daniel Norton of Virginia developed this grape varietal that was originally known as the Virginia Seedling. Widely planted in the Midwest (where it is sometimes called Cynthiana), it has become a source of interest to East Coast vintners in recent years. It produces a dark, inky wine with flavors of plums and cherries. Horton Vineyards in Virginia is particularly interested in reviving the grape's reputation. In the South, look for Norton (or Cynthiana) from Moonrise Bay, Mountain Valley, Three Sisters, Tiger Mountain and Tennessee Valley.
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