Amoise Cabernet Franc 2021
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The Cabernet Franc is a dark, inky colored wine with raspberry leaf aromas, brambles and blueberries. The flavors continue through to the medium bodied palate, finishing with satisfying crunchy acid. This is a gentle approach to Cabernet Franc, heavy on approachability and the refreshment scale.
Amy Farnsworth launched the Amoise label in 2018 and makes her wines from Hawke's Bay fruit. Amy Farnsworth buys fruit from organically farmed, family-run vineyards, she tends to some of the vineyards herself. She applies biodynamic preparations to her allotted rows. Her extremely hands on, “no compromise” winemaking approach is inspired by the passionate vignerons she worked with in France. Her wines have no additional or adulterations of any kind.
“I work with organic grapes sourced locally in Hawke's Bay because I believe in responsible farming, improving the health of our soils and what we put into our bodies. I have the privilege of working collaboratively with my growers, who care for their vineyards with great attention, heart and detail. I farm all of my allocated parcels biodynamically to improve and understand my connection to the land. This encourages biodiversity, life energy & optimal health in the vineyard.”- Amy Farnsworth, Winemaker
Cabernet Franc, a proud parent of Cabernet Sauvignon, is the subtler and more delicate of the Cabernets. Today Cabernet Franc produces outstanding single varietal wines across the wine-producing world. Somm Secret—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.
An eclectic region on the east coast of the North Island, Hawkes Bay extends from wide, fertile, coastal plains, inland, to the coast range, whose peaks reach as high as 5,300 feet. While the flatter areas were historically more popular because they are easier to cultivate, their alluvial soils can be too fertile for vines. In the late 20th century, the drive for quality led growers to the hills where soils are free-draining, limestone-rich and more suited to producing high quality wines.
Over the passing of time, the old Ngaruroro River laid down deep, gravelly beds, which were subsequently exposed after a huge flood in the 1860’s. In the 1980s growers identified this stretch, which continues for approximately 800 ha, and named it the Gimblett Gravels. The zone has proven to be ideal for the production of excellent red wines, particularly Cabernet Sauvignon, Merlot and Syrah.
Today the area takes well-earned recognition for its Bordeaux blends and other reds. Expressive of intense stewed red and black berry with gentle herbaceous characters, Gimblett Gravels wines are suggestive of their cool climate origin, and on par with other top-notch Bordeaux blends around the globe.
Chardonnay is the top white grape in Hawkes Bay, making elegant wines, strong in stone fruit character. Sauvignon blanc comes in close behind, notable for its tropical, fruit forward qualities.