Mouthwatering acidity makes Cabernet Franc an incredibly food-friendly wine, helping to cut through the richness of fatty meat dishes. It especially shines in tandem with lamb, and its affinity for the spice cabinet allows it to pair perfectly with Chinese dishes prepared with Szechuan pepper and five-spice. Serve at room temperature or slightly chilled with fowl (turkey, chicken), pork and a variety of dishes with fruit sauces or glazes.
Paler, lighter, crisper, softer, and much more aromatic than its progeny, Cabernet Franc typically tastes of red raspberries, cherries, and herbs, with a stunning perfume of violets, tobacco, and spice.
The 2010 vintage exhibits complexity and intensity of aromas that are evident from the moment the cork is popped. Aromas hinting of blueberries, nutmeg, violets, orange blossom and thyme add to the enjoyment. The wine has a nicely-balanced mouthfeel, from entry to finish, a medium body with a tannic structure that is retrained but sufficient to allow for at least 5-to-7 years of graceful aging.