- Bullocks bid goodbye to Eye of the Needle Winery in Woodinville
- VineLines Dispatch #7: That’s a wrap
- Former Oregon car dealer gears up with Jachter Family Wines
- VineLines Dispatch: 6 Vineyards at Work
- L’Ecole Nº 41 to create wine bar at Marcus Whitman Hotel
- VineLines Dispatch: Harvest surrounding Lake Chelan
- Northwest restaurateurs purchase Basel Cellars in Walla Walla
- Hayden Homes CEO buys interest in Pepper Bridge, Amavi wineries
- Walla Walla Community College to receive $15 million gift from MacKenzie Scott
- Brian Carter Cellars adds Latin influence with marketing hire
Cabernet Franc rising in the Northwest
Of the six classic red Bordeaux grape varieties, interest in Cabernet Franc seems to be rising in the Pacific Northwest. More is being planted, being used in blends, and more being bottled as a stand-alone wine.
In 2016, Washington state winemakers brought in 4,300 tons of Cabernet Franc, that’s up a bit from the previous harvest and up nearly 1,000 tons from a decade ago.
Cabernet Franc is considered a blender in its native Bordeaux, and that’s how winemakers often view it in Washington. The grape tends to add a spiciness and herbal notes to Cabernet Sauvignon, while also smoothing out Cab’s famous tannins. Winemakers see it as a spice to use to add complexity in the cellar.
While there is no movement to plant a lot of new Cabernet Franc (as there is with Malbec), whenever a new planting of Cab goes in somewhere, count on a few rows of Cabernet Franc being part of the mix.
Here are a handful of Cabernet Francs we’ve tasted recently that we recommend trying. Ask for them at your favorite wine merchant or contact the winery directly.