Joe Ramazotti’s living soil on the Alexander Valley floor produces unusually lush plum aromas and fine tannins, resulting in a generous sweet core of fruit and very little vegetal character. By contrast, Blue Rock Vineyard’s nearby serpentine hillside gives us an angular, aggressive component which frames and lends definition to the blend. We blended in Mark Lange’s impressive Lodi Cabernet Sauvignon for a more fleshy structure and some chocolaty aroma notes. During 15 months’ time in small French oak, the blend developed intense spice aromas and mineral energy classically associated with Chinon, but a graceful structure and roundness more often seen in St. Emillion.
Less muscular than our Cabernet Sauvignon, our Franc nevertheless offers a mouthful of spicey flavor depth which loves firelight, wild mushrooms and roasted fowl.