2007 Cabernet Franc Alegría Vineyards
Best of Class & Platinum Medal - 2011 Sommelier Challenge Wine Competition
Best of Class & Double Gold Medal - 2009 San Francisco International Wine Competition
Inviting aromas of rich, spicy dark berries layer over vanillin oak. Medium-bodied and food-friendly, our 2007 Cab Franc offers spicy berry and cedar from the first taste through to the lingering finish. Black currant, oak notes, and a hint of orange peel join the flavors mid-palate.
September 2012 Update: Enriched by the additional bottled aging, this fully integrated wine reveals a lush mocha essence woven into fruit and cedar flavors. A solid structure remains intact, but has moved into the background, with the opulent flavors taking center stage. Enjoy now or during the coming year.
Cabernet Franc (the red parent of Cabernet Sauvignon) is usually the last variety we pick, and the 2007 vintage was no exception, although we picked it two weeks earlier than in 2006.
In our Russian River Valley climate, foggy mornings and cold nights stretch out the growing season, allowing the grapes to develop elegant dark fruit flavors and aromas through a long, slow ripening process. Although the summer in 2007 was warm and mild, the weather turned cold in September. The grapes continued to ripen nicely through the colder weather and a light rain in October.
On October 24, we harvested the Cabernet Franc along with Merlot and Petit Verdot, following our usual field-blending practice. After a three-day cold soak to maximize color extraction from the skins, the de-stemmed grapes were inoculated with Pasteur Red yeast. Based on his experience with previous vintages, Bill carefully selected a combination of American, Hungarian, and French oak that added structure, a creamy mouthfeel, and notes of vanilla, chocolate, and spice. The wine was pressed to barrels on November 15, barrel-aged for 16 months before bottling, then bottle-aged for a year before releasing in May 2010. During that year of bottle aging, the wine became smoother and more complex, and it will continue to do so with further cellaring.
October 24, 2007
Brix at Harvest:
Aged for 16 months in 44% American, 33% Hungarian, and 23% French oak barrels; 42% new oak
May 19, 2009