“The Other Cabernet”

Paso Robles wineries want you to discover “The Other Cabernet.”  At the CABs of Distinction event,“The Other Cabernet” was one of the panel sessions. This panel focused on Cabernet Franc. Bob Bath, from Napa’s famed Culinary Institute of America (CIA) led the discussion and introduced the session by speaking about the excitement generated by Cabernet Franc. Bob also pointed out that some people simply associate herbal and bell pepper characteristics with Cabernet Franc. Bob believes that this is a mistaken concept; herbal and bell pepper notes are characteristics of underripe fruit. Bob noted that “”herbal tends to polarize people.” With 3,500 acres of Cabernet Franc in California, how should wineries approach consumers with Cabernet Franc wines?

Winemakers of Paso Robles

Other members of the panel discussion included four Paso Robles winemakers.

• Damian Grindley, winemaker at Brecon Estate
• Michael Mooney, winemaker at Chateau Margene
• Anthony Riboli, winemaker at San Antonio Winery
• Jeremy Weintraub at ADELAIDA Cellars

Each of these winemakers introduced their own Cabernet Francs.

The 2013 Cabernet Franc Viking Vineyard Signature Series was from ADELAIDA Cellars. This wine was an opaque dark purple to black color. The medium/full-bodied wine offered notes of black fruits and spices with bold tannins.

The 2013 Cabernet Franc from Brecon Estate winery was a barely opaque, light ruby color. The wine offered notes of perfume, black fruits and spices. This was a medium/bodied wine with medium/bold tannins.

The 2012 San Simeon Cabernet Franc was an opaque dark ruby color wine. The wine offered notes of perfume and black fruits. The wine had bold tannins and was full-bodied. This Cabernet Franc was very crisp.

Chateau Margene offered two Cabernet Franc wines. The 2013 Margene Cabernet Franc was an opaque dark ruby to purple color. The wine offered notes of perfume, black raspberries, black cherry. The mouthfeel was full-bodied and smooth. The wine had chewy bold tannins. Terry and I both enjoyed this wine the most.

The 2012 Cask 7 Cabernet Franc was an opaque dark ruby with a sienna hue color. The wine offered notes of earthiness, black berries and black cherries. This full-bodied wine had medium tannins with a smooth mouthfeel.

During the panel discussion several informational comments were made by the winemakers. Jeremy Weintraub reminded attendees that it was in 1991 that ADELAIDA cellars planted 1.5 acres of Cabernet Franc.

Anthony Riboli noted that winemakers need to make a decision. How badly do you want the Cabernet Franc to do well? You must consider the economics of planting Cabernet Franc or Cabernet Sauvignon in a wonderful vineyard block. This brings into the discussion, is it better to grow quality Cabernet Franc or Cabernet Sauvignon? Will you produce as many bottles of wine with the Cab Franc as with the Cabernet Sauvignon and what will be the price per bottle difference? One challenge wineries have is, “How do you market Cabernet Franc?” The obvious answer was to pour it in the tasting room.

The presentation by the winemakers and moderator was insightful and brought out some of the many questions winemakers must consider when considering the different grape varieties available to plant in any winemaking region of the world.

When visiting Paso Robles wineries, be sure to ask about Cabernet Franc.

Cheers!
Kathy