Layered aromas of strawberry, raspberry, roasted jalapeño, and herbs lead to deep flavors of black cherry, fresh red plums and baking spices. This full bodied wine is bright yet smooth on the palate with just enough tannic grip to excite your taste buds.
We sourced our 2020 Cabernet Franc from Quail Run Vineyards’ Sundown Vineyard, located in the western Rogue Valley AVA. This storied vineyard in southern Oregon has produced some of the most award winning wines in our region. At an elevation of 1800 feet with South West Exposure, we have wonderful acids and sugars each and every year. The terroir in the wine comes from the Volcanic Alluvial soils that are present at this site. This vineyard is over 25 years old and just starting to get into its' prime premium production years.
This handcrafted 2 ton lot is hand harvested in the pre-dawn hours and delivered to the winery at dawn. One third of the lot is split between 2 fermentation bins for whole cluster fermentation. The rest is then sent to the sorting line for cluster sorting by hand . From there it is sent up the hopper through the destemmer where all of the stems are removed. The berries are then hand sorted on another shaker table, removing the green jacks & other leaf and stem matter that made it through the destemmer. The next stop in the journey is the crusher where the berries are crushed into two 1.5 ton fermentation bins on top of the whole clusters. Next we add sulfites at 10-15 ppm to kill off any wild yeast strains in the must. This then cold soaks for 24-48 hours.
Fermentation is kicked off by inoculating the must with the BDX yeast isolate which we prefer for our Cabernet Franc here at Awen. Fermentation continues until dry. At this point we let the wine sit on the skins and stems for an extended maceration. We taste it daily and maintain a blanket of inert gas to protect the wine from oxygen. The process is complete when the winemakers determine the tannins have achieved resolution and we press the wine immediately on the same day. From the press the wine goes into the barrels, a mix of new and used french oak, for 24 months.
This wine is designed to reflect the sense of place here in southern Oregon. We embrace the unique terroir that makes up the western part of the Rogue Valley AVA. Our goal is to achieve balance across all aspects of the final wine. This wine achieved that goal in all aspects. Bright and clean with a great balance of fruit and tertiary flavors, this wine is excellent on its' own. However, it shines when brought to the table for a meal.
Food Pairing Notes
Lamb & Beef work wonderfully with this wine. Classic herbs like Thyme, Rosemary and Tarragon help integrated the deep complexities contained within the delightful libation. Nightshade veggies like tomatoes, bell pepper and jalapenos also make excellent additions to the flavor profile when considering a creative dish to pair with this wine.
Sean & Tom both love this wine with Shepard's Pie or Rack of Lamb. However, it works great with Bierra Tacos as well.