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Wine Details
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Description:
Red fruit aromas and flavors of cherries, berries and plum, some Old World herbaceousness and nuances of leather and earthiness characterize this medium bodied, dry red wine. After cold soaking for four days, the grapes were fermented in open-top fermenters with a twice daily punch down. The wine was blended with small amounts of Syrah and Cabernet Sauvignon to provide additional structure, depth and complexity, and aged in neutral French oak barrels for nine months. This Cab Franc will pair well with grilled or barbecued red meat, grilled lamb with mint sauce, grilled salmon, mushroom sauces (which go well with the forest floor earthiness of the wine) and sauces containing olives, peppers, rosemary or thyme.
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