The Cabernet Franc from our oldest vineyard, Pocai has also become Betty Ballentine’s favorite wine. Bright red fruit of strawberry, raspberries and cherries enhance the mouthful. The structure is apparent in this young wine and is full of mocha and butterscotch notes. A combination of earth and hints of roses and pepper pull this wine together.
Composed of 95% Cabernet Franc, 2% Malbec, 2% Petit Verdot and 1%
Cabernet Sauvignon, the 2018 Cabernet Franc Pocai Vineyard displays a
deep garnet-purple color and bags of ripe, rich, red fruit preserves—
redcurrant jelly, cherry jam, and raspberry pie—with a black plum and
boysenberry undercurrent, plus suggestions of spice cake, pencil shavings,
tobacco leaf and dried lavender. The full-bodied palate is firmly structured
with grainy tannins and lovely freshness, featuring loads of earthy sparks
and a long, perfumed finish. Lisa Perotti-Brown, Wine Advocate
These vines are planted on our rockiest vineyard location off of Maple Lane. The Pocai Vineyard is in one of the warmest locations in the Napa Valley, and it is ideal for ripening Cabernet Franc. Spring was very early once again in 2018, and the early bloom and good grape-growing weather producing an excellent grape crop. This Cabernet Franc shows its heritage and place with its deep color and concentrated body.
22 months 50% new French Oak
Our ranch is perfectly suited to Cabernet Franc. The tannins are mature and the flavors well-developed by the time we pick. Aged in 50% new oak, the wine is given ample time for the tannins to combine and the palate to gain weight and structure. Only French Oak is used to accent the spiciness of the wine, build middle palate structure, and subtly add to the aromatics.
Food Pairing Notes
Rack of lamb with rosemary and mustard crust
95% Cabernet Franc, 2% Malbec, 2% Petit Verdot, 1% Cabernet Sauvignon,