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California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
Cabernet Franc is an early-ripening variety that produces wines with medium body and medium to high tannin and displays fruity and earthy aromas of wet leaves, soil, mushroom and bell pepper. It is typically found in blends, where it contributes vibrant fruit and floral notes to more dominant international varieties such as and . Cabernet Franc is widely planted in , where it is used in from producers such as , , and , and in , where it is used in Super-Tuscan blends from producers such as , , and .
Varietal wines from Cabernet Franc are produced in the , and the best examples come from south-facing slopes with limestone and clay soil in the sub-region of . These wines are full-bodied with tannins that support the wine evolving in the bottle for many years.
Cabernet Franc’s medium body pairs well with a wide range of foods, including beef burgers, roasted pork, chicken curry, goat cheese, lentils, and beans.
Collector Data For This Wine
- 23 bottles owned
- 8 collectors