F.R.F 2018 Cabernet Franc

F.R.F 2018 Cabernet Franc2021-09-26T14:47:20+00:00

Project Description

Vineyard

Tinaquaic Vineyard

Clones

Cab Franc 01, 04 & 623, PV 400

Production

1 barrel, 23 cases

Aging

CF French Oak 22 months, PV American Oak 50% New

Alcohol

14.2%

F.R.F 2018 Cabernet Franc

Santa Maria Valley, California

AVAILABLE

Purchase

The 2018 Co^lluvial™ “FRF” Tinaquaic Cabernet Franc bottling is grounded in the majesty of California’s Santa Maria Valley AVA (American Viticultural Area). The Santa Maria Valley AVA is a very cool growing area in California, classified as Region 1. The appellation’s terroir is a combination of rocky soils, cool climate and ocean influence. The fruit is drawn from the Tinaquaic Vineyard which was planted in 1989 by the Foxen “Boys”, Billy Wathen and Dick Dore. Foxen’s Tinaquaic Vineyard is the areas only dry-farmed vineyard meaning, it receives absolutely no irrigation. All vines are own-rooted and these 10 acres are meticulously farmed by Billy Wathen and his crew. The soil composition ranges from sandy to clay loam and is planted primarily to Chardonnay with smaller amounts of Syrah, Cabernet Franc and Petit Verdot. There is one variable that is consistent at this site…no matter what weather challenges Billy and the crew are confronted with, they always manage to grow and extract amazing fruit that is expressive of the year’s harvest & vintage.

Tasting Notes

A medium purple in the glass is matched by slight hints of black/red currant, blueberry, cigar box and bell pepper aromatics combined with a round but rich texture on the palate. Rich and powerful and beautifully layered with dark fruits, cocoa, cedar, roasted peppers and a light hint of vanilla. Notes of earth and old leather intertwine with medium plus tannins and mineral undertones that will romance anyone into this varietal. A superb and multi-dimensional wine with great balance and structure that will continue to evolve gracefully for years to come.

Food Pairings

Rib Eye Steak, Carnitas Tacos with Chipotle Sauce. Steak au Poivre with Grilled Asparagus. Smoked BBQ Ribs. Dark Chocolate with Salt.