We've often said that Cabernet Franc is the little black dress or navy blazer you can't live without. In the modern world of farm-to-table dining - at least here on the east coast - "eating local" is more than just a fad.
A week ago, we tasted through the New York State wines of Hermann J. Wiemer. To say the least, his Cabernet Franc got bumped to the top of our list of wines to feature. Considering the wines we have lined up, that's a big deal!
The cool micro-climate of the Finger Lakes allows a pure and ethereal expression of the Cabernet Franc varietal. The long autumn months allow the grape to ripen slowly, yielding a seductive, harmonious and food friendly wine.
If you are not familiar with the brilliance of Cabernet Franc, it is the unsung hero of classified Bordeaux, lending the Great Growths their signature depth. When Cab Franc is not adding a pepper and cassis element to Mouton Rothschild, it is behind the beautifully refined wines of the Loire Valley in Chinons.
An alluring cherry core and plum nose precede a generous and round palate. The cool climate reveals itself in an elegant red, ideal for the warmer months. Marked by vivacious berry flavors, along with savory earth notes and a full structure, the firm tannins grip the tongue then soften into a flavorsome, pungent finish.
We are big fans of this red. It's pretty, it's layered and it's local. Enjoy!Read More »