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Alexander Valley Vineyards Cabernet Franc 2003
The Wetzel Family Estate now grows fourteen grape varieties, on diverse sites stretching from the banks of the Russian River up onto the hillsides. Each grape variety is matched to a specific soil type and exposure. Vineyard Manager Mark Houser and Winemaker Kevin Hall work as a team to maximize fruit flavor in the vineyard and to create balanced wines that capture the grapes’ varietal characteristics. Hank Wetzel oversees the vineyard and winery operations, and his wife Linda continues to oversee administration. Now the third generation of Wetzels has joined the winery. Harry Wetzel, IV is assistant winemaker while younger brother Robert is the National Sales Manager.
Alexander Valley Vineyards produces 100,000 cases annually, 17 varietal wines and proprietary blends. Seventy-five percent of AVV’s production is red wine. Chardonnay, Merlot and Cabernet Sauvignon constitute roughly half of total production. Other varietals include Pinot Noir, Zinfandel, Gewurztraminer, Syrah, Sangiovese, Viognier, and Cabernet Franc.
Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.
Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.
The subtler and more delicate of the Cabernets, Cabernet Franc is a proud parent of Cabernet Sauvignon. While both are important grapes in modern day, high quality Bordeaux, interestingly, Cabernet Franc most likely originated from the Basque region of France sometime during the middle 1600’s. Today Cabernet Franc produces outstanding single varietal wines across the wine producing world, with some of its most classic examples from France’s Loire Valley, in the regions of Chinon, Bourgueil and Saumur-Champigny. Outside of France, Cabernet Franc performs quite well in parts of California, New York and Virginia. It is also a great blending grape.
In the Glass
Cabernet Franc typically tastes of red raspberries, cherries and herbs, with a stunning perfume of violets, tobacco and spice.
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.
One of California's best-kept secrets is the Happy Canyon appellation of Santa Barbara. Here Cabernet Franc shines as a single varietal wine or in blends, expressing sumptuous fruit, savory aromas and polished tannins.