Full Review

Barboursville

Barboursville
2014 Reserve, Cabernet Franc, Virginia

Pair this wine with:
Beef Lamb Vegetables

Category: Cabernet Franc

Date Tasted:
Country: USA
Alcohol: 13.5%
89 Points
Silver Medal
Highly Recommended
$24.99

Barboursville
2014 Reserve, Cabernet Franc, Virginia

Pair this wine with:
Beef Lamb Vegetables

Category: Cabernet Franc

Date Tasted:
Country: USA
Alcohol: 13.5%
Bright garnet black color. Roasted aromas and flavors of dark roasted nuts and peppers, chocolate espresso beans, and dark berry pie crust with a silky, bright, dry-yet-fruity medium body and a smooth, compelling, medium-length roasted carrots and beets, sour cherry and blackberry, and cocoa finish with well-integrated, dusty tannins and moderate oak. A nice savory cabernet franc that will shine at the table.

Tasting Info

Wine Glass Style: Savory & Rich & Full
Aroma Aroma: dark roasted nuts and peppers, chocolate espresso beans, and dark berry pie crust
Taste Flavor: roasted carrots and beets, sour cherry and blackberry, and cocoa
Sweetness Sweetness: Dry-yet-Fruity
Enjoy Enjoy: Now-3 years with food and on its own
Recipes Pairing: Rack of Baby Lamb, Grilled Steak With Red Wine Demi-Glace, Beef Stew
Bottom Line Bottom Line: A nice savory cabernet franc that will shine at the table.

The Producer

Barboursville Vineyards

The Producer
PO Box 136
Barboursville, VA 22923
USA
1 540-832-3824

Cabernet Franc

Wine Glass Cabernet.jpg
Serve in a Cabernet Wine Glass
Cabernet Franc is very closely related to cabernet sauvignon; it is widely presumed that cabernet franc is just a well established mutation. It is ideally suited to cooler climates, as it buds and ripens earlier than cabernet sauvignon. Additionally, it is less susceptible to poor weather during harvest. In the Medoc and Graves region of Bordeaux, where it typically constitutes about 15% of the final blend, it is seen as a measure of insurance against poor cabernet sauvignon or merlot weather. Cabernet franc used to be planted almost as widely as cabernet sauvignon in Bordeaux well into the 60s, but cabernet sauvignon had swung into such favor that 30 years later it had twice the acreage of cabernet franc.

Cabernet franc tends to be lighter in color and tannins than cabernet sauvignon, with an earlier-maturing character. On Bordeaux's Right Bank, cabernet franc has a stronger foothold, and is best known as the dominant grape in the blend for the famed château, Cheval Blanc. It is the most widely planted red varietal in the Loire, where it yields lighter wines, like Chinon, with distinct herbal overtones. US cabernet francs are still largely in the experimental stage; there is a huge spectrum of interpretations, from heavy Napa wines to lighter styles from the East Coast.

Cabernet Franc is noted for its deep ruby red color and peppery, spicy character. It has moderate tannins and good acidity. Generally a Cabernet Franc should be consumed with some age - at least five years - while the finest versions drink well for more than twenty years.

Pair Cabernet Franc with hearty foods such as wild game, game birds and roasts.