This seductive Cabernet Franc opens up with aromas of cherry, vanilla and spice leading into layers of blackberry, plum, cinnamon and cedar on the palate. Fruit and spice are balanced here, and medium tannins means the wine can age. Paired with roasted duck or beef, the wine is a sure hit.
A note of cupcake batter hits the nose first, but it quickly integrates into the chief aromas of raspberries, ladyfingers and herbs. Powdery tannins provide some traction to the otherwise lithe palate.
The aromas of smoked pepper and grilled baguette are more reminiscent of a Syrah from the Northern Rhône than of a Cabernet Franc from Virginia, but they are enticing and delineated nonetheless. Medium in body, the palate feels lithe, with integrated dusty tannins and bright acids.
The oak-influenced nose is an aromatic showcase of honeyed nut, Granny Smith apple, dried caramel and flower petal. Soft and weighty upon entrance, the palate picks up some acidic steam on the midpalate, finishing with a medium-to-long flavor of toasty, warm spiced apple.
Rich and round, this offers plenty of concentrated blackberry notes enveloped in warm spices and supple oak. There’s a hint of green tomato leaves throughout, but the lush fruit combined with sturdy grape tannins and high acidity would pair well with fatty short ribs or braised pork.
This has mild, one-dimensional scents of apple and Meyer lemon. The medium-bodied palate has fresh acidity, and shows a touch more depth than the nose with the added note of glazed white apricot.
The bright bouquet of Meyer lemon zest, green apple and pear is filled out with heftier scents of toasted nut and bees wax. Medium bodied with precise flavors, the palate is marked by stimulating acidity, finishing with some warmth and a mineral tang.
Aromas of toasted macadamia, Fuji apple and apricot preserves are bold and well delineated. This tastes off-dry, but its acids are lively enough to keep the midpalate from feeling sticky. Warm and sappy on the finish, it bears vivid, lingering notes of toasted nut and bruised apple. Try pairing this with roast chicken and a not-too-sweet apricot chutney.