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Cabernet Franc 2017

Our Cabernet Franc is made from vines dating back to 1974 and aged 18 months in French oak barrels.

Juicy and generous, spiced black cherry aromas are lifted with earthiness and cedar. Powerful and elegant simultaneously, the dark currants and plum flavors are firm with polished tannins and vibrant acidity.

Pan-Seared Duck Breast, Grilled Lamb, Seared Filet Mignon, Steak Frites, Eggplant Dishes, Bell Peppers, Strong-Flavored Cheeses, Roasted Vegetables.
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Wine Specs

Vintage 2017
ACID 6.6 g/L
Varietal Cabernet Franc
PH 3.44
Residual sugar 0.9 g/L
AGING 18 Months. 100% French Oak. 20$ New.
Alcohol % 13.3

Profile


TASTING NOTES

Juicy and generous, spiced black cherry aromas are lifted with earthiness and cedar. Powerful and elegant simultaneously, the dark currants and plum flavors are firm with polished tannins and vibrant acidity.


VINEYARD NOTES

Our Cabernet Franc was planted in 1974, 1997, and 1999 on 3309 rootstock in our Keuka Estate vineyards. Vineyards on Keuka are shallow, shale-based soils which adds minerality, acidity, and elegance. A small portion of the blend comes from Eric Volz Vineyard, just north across the road from Dr. Konstantin Frank’s plantings on Keuka Lake. These vines were planted in 1990 by Walter Volz, the winery’s first Vineyard Manager. This vineyard is managed by Eric Volz, current Vineyard Manager for the winery, who worked alongside his father Walter and grandfather, Dr. Konstantin Frank. Soils here are shallow with high natural acidity and high amounts of shale.


WINEMAKER NOTES

The 2017 vintage was a study on how much weather conditions can vary from year to year. The 2016 growing year was very hot and dry with very little precipitation. Winter before the 2017 growing season was cold but our vines survived without any damage. The 2017 growing season was cooler with ample precipitation all year long with plenty of sunshine. That made for a vintage with good production and plenty of time to develop complexity.


VINIFICATION

De-stemmed. Several Day Cold Soak.

VESSEL

Open-Top Stainless Steel. Temperature Controlled.

FERMENTATION

Traditional. 3 Times Daily Manual Punchdowns.

ÉLEVAGE

18 Months Aging. 100% French Oak. 20% New.

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