2010 Cabernet Franc, Santa Barbara County


Cabernet Franc can perform well in a slightly cooler climate, but it enjoys excellent sun exposure and drainage for complete ripening and the best possible flavors. There are microclimates where this varietal thrives in this county. We were able to find those characteristics in a local vineyard close to us. The fruit was sourced from the Los Alamos Hills Vineyard. Though the Los Alamos region does not have an AVA, it should. The reds here are meaty with a distinctive deep berry, earthy quality, and this wine follows suit.

With its expressive fruit and firm acids, the wine was given all the time and care it needed to allow the elements to harmonize and reach its highest potential. To extract the most fruit character, the grapes are cold soaked for 72 hours, allowed a slow, extended fermentation, followed by 45 days of post-fermentation maceration. This built a wine of intensity yet balance, with fruit reminiscent of ripe blackberries, blueberries and spice supported by a toasty vanilla component from approximately 38 months barrel age, 20% new French oak.The wine is 95 % Cabernet Franc with a 5% addition of Petit Verdot. Serve this wine with lamb or pork chops, roasted Cornish game hens, or a filet mignon. Bottle Price: $39.00

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