Field-blended Wines
Estate-grown, Sustainably-farmed

2011 Cabernet Franc Alegría Vineyards

Exceptional - Dan Berger's Vintage Experiences
90 points & Gold Medal - 2014 Sommelier Challenge Wine Competition
90 points - Zinfandel Chronicles
90 points - Purely Domestic Wine Report

Tasting Notes

Fragrant spicy cedar and dark-toned fruit mingle with dusty tannins and whispers of vanilla and mocha. The delicious, spice-filled entry reveals a fusion of forest floor with dark cherry, black currant and plum. Hints of blueberry and tangerine zest join a background of cocoa and vanillin oak, adding depth and interest to the palate as the flavors linger.

The solid, yet gentle, structure allows this easy-sipping wine to pair well with a range of meals.

Winemaker Notes

his delicious wine—from vines we planted in our Alegría Vineyards 23 years ago—is a field-blend of Cabernet Franc with Merlot, Petit Verdot, Cabernet Sauvignon, Tannat, and Malbec.

The grapes often see only a half day of sunshine. Fog rolls up the Russian River from the Pacific and lingers in our vineyard until late morning, but our open trellis lets sunlight into the vines to develop elegant aromas and flavors, which were concentrated in 2011 by the extremely low yield of only 1.7 tons per acre.

After rain at harvest, we meticulously hand-sorted the grapes, in the vineyard and at the crusher, to be sure we fermented only high quality fruit.

Each variety brings different flavors, aromas, and tannins to the wine. Co-fermenting melds them together from the day they’re picked. For this vintage, Bill decided to use more American oak than usual to enhance flavors and texture. Fifteen months in barrel and 18 months of bottle aging before release harmonized the wine’s flavor components.

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$36  ·  Add To Cart
AppellationRussian River Valley
Varietal88% Cabernet Franc, 7% Merlot, 4% Petit Verdot, 1% Cabernet Sauvignon, Tannat, Malbec
PairingFlash-seared duck breast with a cherry and wine reduction sauce will bring out the best in the food and the wine. Or try it with cedar-planked grilled salmon or grilled eggplant tossed with fresh pasta and burrata.
ph Level3.8
TA5.7 g/L