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2018 Cabernet Franc Reserve
NEW RELEASE

2018 Cabernet Franc Reserve
Wine Specs
Vintage
2018
Varietal
Cabernet Franc
Appellation
Monterey
Vineyard
Hames Valley
Harvest Date
Sept 27, 2018
pH
3.71
Aging
100% French oak, 22 months
Bottling Date
May 22, 2020
Alcohol %
15.00
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In Stock
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$55.00
 
SKU: 18SVICF7RMONH22

Cabernet what? Cabernet Frahnk. Or, as it prefers to be known, the original Cabernet grape. Yes it’s true, the über famous Cabernet Sauvignon is actually the offspring of the much lesser known Cab Franc. But why is Cabernet Sauvignon so esteemed and Cabernet Franc so unfamiliar? Pourquoi, I ask you, pourquoi? Maybe it’s because Cabernet Sauvignon is the darker, richer, more tannic of the two. Maybe it’s because Cab Franc plays its role of a blending grape in Cabernet Sauvignon and Merlot so perfectly, lending a liveliness to the color and nose. Or maybe it’s because there is room for only one King Cab and Cabernet Sauvignon got the job. Whatever the reason, we are proud to present our 2018 vintage of Cabernet Franc, a wine with aromas of violets and dried lavender that lead into concentrated flavors of fleshy red plum, black cherry and boysenberry. The finish is long and velvety, with soft round tannins.

Wine Specs
Vintage
2018
Varietal
Cabernet Franc
Appellation
Monterey
Vineyard
Hames Valley
Harvest Date
Sept 27, 2018
pH
3.71
Aging
100% French oak, 22 months
Bottling Date
May 22, 2020
Alcohol %
15.00
Download
Wine Profile
Vineyard
We grow a whopping half-acre of Cabernet Franc on Block E-3c on our estate Hames Valley Vineyard. Hames is located at the southern edge of Monterey County and has a climate characterized by a high day-to-night temperature differential, with a variation of up to 50° quite common. Daytime highs are similar to the Paso Robles growing region but, as the sun goes down, temperatures drop significantly. The long, warm days are necessary for full ripening, while the dramatic nighttime cooling helps to preserve the balance of the fruit and maintain acidity
Varietal Composition
Cabernet Franc
Winemaking
Fermentation was carried out in small lot, open-top fermenters. The firm cap of skins and seeds that bubble up and form on the surface was punched down 3 times per day at the height of fermentation and held on the skins for 3 weeks before pressing. The juice was racked clean to barrels for secondary fermentation and storage. Barrel aged for 20 months, each lot was tasted and individual barrels were selected for inclusion in the final blend. The wine is unfiltered, in order to preserve the tannin structure and aromatics. The bottled wine was laid down for an additional 21 months before release. A smidge of Cabernet Sauvignon and Malbec adds to the complexity of this balanced, Bordeaux-style Cabernet Franc.
Cases Produced
96
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