Once again, California’s drought kept yields low, but quality high. 2016 swung from hot to cold and hot again. September was dry, but as harvest wound down, Napa had one of the wettest Octobers in decades. Those abrupt rainstorms put a quick end to the harvest and crops were mostly harvested by then. Here at Judd’s Hill, we were pleased by the quality and volume.
Wolf Vineyard in Napa provided the Cabernet Franc grapes used to make this Cabernet Franc. The vineyard is located half way between Napa and Vacaville in Gordon Valley. An intense, long, hot, dry growing season enables the Cabernet Franc grapes to produce intense bright fruit, a fair amount of tannin, and balance acid.
The grapes were harvested by hand then fermented in small, open top containers with twice daily punch downs. Fermented to dryness then barrel aged for 21 months in a mix of new and neutral oak. 5% Petit Verdot was blended in just prior to bottling.
The Cabernet Franc grape tends to be lighter bodied than the Cabernet Sauvignon grape. Judd’s Hill 2016 Cabernet Franc is a bright pale red wine with finesse! The peppery perfume upfront is followed by raspberry, cassis and violet that tends to finish with hints of bell pepper.
Cabernet Franc is a food friendly wine and there are numerous ways one can easily match Cabernet Franc based wines with food. Since the tannin tends to be less overpowering than in a Cabernet Sauvignon; rich heavily seasoned, even spicy food, works well. These spicy foods will bring out the dominant feature in the wine, which is the fruit and create a perfect match.
|Wine Style||Red Wine|