2003 Cabernet Franc Alegría Vineyards
Highly Recommended - California Grapevine
Double Gold Medal/Best of Class - 2006 West Coast Wine Competition
Gold Medal/Best of Class - 2005 Sonoma County Harvest Fair
Gold Medal/Best of Class - 2006 New World International Wine Competition
25TH Anniversary Selection - 2005 Stanford Wine Program
Seductive aromas of dark-skinned fruits, smoky oak, and vanilla entice you to taste our inaugural Cabernet Franc. Beautifully balanced soft tannins seamlessly integrate the lush flavors of black currant and spicy cherry. This is an age-worthy wine that will become smoother and fuller with cellaring.
November 2007 Update: Aging has added more components to both and nose and the palate, lending further complexity to the wine. Drink now or within the next 1-2 years.
The grapes for Acorn’s first Cabernet Franc came from vines we planted in our Alegría Vineyards in 1992.
Following a long cool growing season, the grapes were harvested at peak flavor on October 29 at 25° Brix and less than 4 tons/acre.
In keeping with our commitment to field blends, we also harvested small amounts of Merlot and Petit Verdot (complimentary Bordeaux grapes) to co-ferment with the Cab Franc. This wine was aged for 22 months in a combination of American, French, and Hungarian oak to integrate and meld the wine’s flavors and soft tannins.
We firmly believe that wine is made in the vineyard. The intensive hand labor of removing leaves and extra canes and clusters — to assure good sun exposure, vine balance, and even ripeness — paid off in the quality of the grapes and enabled our consulting winemaker, Alison Green Doran, to produce this delicious wine.
Cabernet Franc (which is one of the parents of Cabernet Sauvignon) produces a nuanced wine that is more aromatic and less tannic than Cabernet Sauvignon. We think you will find it a versatile, food-friendly wine.
October 29, 2003
Brix at Harvest:
Aged for 22 months in 52% American, 36% French, 12% Hungarian; 30% new oak
August 13, 2005