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- Caldwell Vineyard - Napa Valley, Caldwell Vineyard, Napa CA (More Info)
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Cabernet Franc is the herbaceous cousin of Cabernet Sauvignon. Often used to blend with other Bordeaux varietal such as Cabenert Sauvignon, Merlot and Malbec, the soft undertones of Cabernet Franc can also be made varietaly.
The Caldwell Vineyard Cabernet Franc is the perfect companion to the Caldwell Vineyard Cabernet Sauvignon.
The Russian River Cabernet Franc is from the cooler region of Sonoma County.
As with other varietals with small berries, a frozen pail of Cabernet Franc grape must will yield between 2-1/2 and 3 gallons of finished wine after pressing.
Availability
Cabernet Franc offerings will be available as fresh whole berries or crushed must at harvest (pick up in Petaluma CA) or as frozen 5 gallon pails after harvest. Frozen pails / drums will be available until they are sold out.
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Photo: Caldwell Vineyard's Cabernet Franc vines. (Click to enlarge.)
Classic Cabernet
Bordeaux Blends
Cabernet Style
- 3 pails of Cabernet Sauvignon
- 1 pail of Merlot
or
- 2 pails of Cabernet Sauvignon
- 1 pail of Merlot
- 1 pail of Cabernet Franc
Meritage Blend
- 1 pail of Malbec
- 1 pails of Cabernet Sauvignon
- 2 pails of Merlot
- 2 pails of Cabernet Franc
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Cabernet Franc Vineyard Information
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Photo: Caldwell Vineyard's Cabernet Franc vines.
2007 Caldwell Cabernet Franc
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Caldwell Vineyard, Napa Valley, Napa CA
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Grape Code: 07CWCF / Freezer Code: 501
High Sugar Varietal: Click for Rehydration Procedure
Fruit weathered rain very well, harvested 10/25/07. The very rare spot of dry dark mold promptes a mild SO2 addition. Dark seeds, instant red juice color. Clusters on west side of trwellis, had some raisins on the outside shoulders of some exposed clusters. Add 12 grams tartaric acid. Sugar and acid will vary. Classic high sugar grapes. See BV web if you wish to reduce sugar. Add large starter of D254, Bordeaux Red or DV10 yeast when must reaches 45&Mac251;F +. Once started add yeast food. Ferment warm getting cap up to 85&Mac251;F. Extended masceration not recommended. Do malolactic fermentation. Test for MLF complettion with enzymatic test , get accurate pH of wine after MLF. Add SO2 according to pH (will be high). Taste for post MLF acid level. Expose to French or American air dried oak.
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Availability: Frozen 5 gallon Pails, Richmond CA
15 pails available as of Jan 24th 2008
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2006 Caldwell Cabernet Franc
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Caldwell Vineyard, Napa Valley, Napa CA
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Grape Code: 06CWCF / Freezer Code: 300
High Sugar Varietal: Click for Rehydration Procedure
Harvested on 10/23/06, clean condition, some raisening. Very little juice. John says ,‘They are ready.’ - I hope so. Sugar may increase with soaking. This is for the big wine folks or add acidulated water. Add 14 grams of tartaric acid to the 5 gallons of must. Add yeast food once ferment starts. May use D254, Bordeaux Red, DV10 or Pasteur Red yeast. Ferment to 85°F in cap. Extended cap soak o. k., punch down often. Complete malolactic fermentation, obtain ACCURATE pH & do enzymatic test for ML completion. Add appropriate SO2 based on pH after ML. Check/taste acid for addition. French oak or American air dried cubes or barrels desirable. Fine with egg whites if too tannic. If lowering sugar, draw off free run juice as a light red = to amount of water to add.
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Availability: Sold Out
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Caldwell Vineyard Cabernet Franc
- Region: Napa County CA
- Age: Planted 1982. 30” - 50” of rocky soil over cracked basalt, north / north west slope elevated off valley floor
- Irrigation: Drip irrigated
- Trellis: Vertical trellis, spur pruned
- Late harvest.
- Small berries and intense wine.
- Expected harvest at 25°-26° brix.
- Low yield vines - less than 3 tons per acre.
- Limited quantity - used in commercial wine named 'Rocket Science' (blended w/syrah & cab sauvignon)
- Ultra premium vineyard & grapes
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2007 Russian River Cabernet Franc
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Russian River, Windsor Oaks Vineyard, Sonoma County CA
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Grape Code: 07RRCF / Freezer Code: 502
Harvested 9/23/07 in clean condition with good vine foliage. Full of bright cherry flavors. Add D254, Bordeaux Red, DV10 or Pasteur Red yeast when must reaches 45+ °F. Ferment warm getting cap up to 85°F. Add yeast food once fermentation starts and at 12° brix. Do malolactic fermentation. Test for ML completion with enzymatic test and obtain accurate pH of wine after ML. Add SO2 addition based on post-ML pH (approx. 80 ppm.) Expose to French or American air dired oak. A great blend with Malbec; classic blend with Merlot and/or Cabernet Sauvignon from 20% to 80%.
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Availability: Sold Out
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2006 Russian River Cabernet Franc
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Russian River, Windsor Oaks Vineyard, Sonoma County CA
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Grape Code: 06RRCF / Freezer Code: 301
Harvested clean, small berries on 9/21/06. Always check sugar as this does vary. Add 12 grams tartaric acid per 5 gallons of must. Add yeast nutrient at start of fermentation and at 12 brix.. Ferment warm, up to 85 degrees F with D254, RC212, DV10 or Pasteur Red. Punch cab down often. Long skin contact ok - not necessary. Do malolactic fermenation, check upon completion with enzymatic test. Add SO2 according to post ML pH. French or American Oak aging desireable - not for too long. Gary Oak or French Oak chips also add nice flavors when in stainless steel or carboys. An ideal addition to Cab. Franc, Cab. Sauvignon or Zinfandel. May be used as a Rhone component with Grenache, Mourvédre or Carignane.
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Availability: Sold Out
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Russian River Cabernet Franc
- Region: Sonoma County CA
- Age: Planted 1997. Well-drained, deep gravelly soil at base of escarpment, southwest slope.
- Irrigation: Drip irrigated
- Trellis: Vertical trellis, spur pruned
- Mid season harvest
- 2.5 tons/acre, expext target sugar 24°-25° brix
- Morning fog holds acidity and brightness of fruit.
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