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Andrew Rich Cabernet Franc 2007

Cabernet Franc from Yakima Valley, Columbia Valley, Washington
  • W&S92
0% ABV
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Winemaker Notes

We are now sourcing our Franc from the famed Red Willow Vineyard near Yakima. This block was planted in 1989 on a rocky east-facing slope, where the poor, well-drained soil (not to mention Mike Sauer and his sons and crew) helps control vigor and yields. Rich and powerful, the wine can be drunk now with decanting, but a year in the bottle should work wonders.

Critical Acclaim

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W&S 92
Wine & Spirits
This is the first cabernet franc Rich has sourced from the 20-year-old vines at Red Willow Vineyard in Yakima. Its rosemary and black pepper scents are exotic and savory, while its flavors reveal the wine's youth-tightly wound, with dark herbs accenting flavors of plum and black cherry. After a day it takes on an appealing, earthy depth that seems tailor-made for roast lamb.
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Andrew Rich

Andrew Rich

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Andrew Rich, Yakima Valley, Columbia Valley, Washington
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Since 1995, Andrew Rich has been sourcing fruit from some of Oregon and Washington’s best vineyards to craft wines of character, authenticity, and balance. While it has been said that Andrew has never met a grape variety that he didn’t like, in fact the focus is squarely on Pinot noir from the Willamette Valley and Rhône varietals from the Columbia Valley. Still, that hasn’t prevented him from championing a single-vineyard Willamette Sauvignon blanc or creating a stunning ice wine from 35-year-old Gewürztraminer vines in the Columbia Gorge.

Yakima Valley

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Often considered to be the heart of Washington wine country, the Yakima Valley is a sub-AVA of the vast Columbia Valley. The first AVA established in Washington, it is home to some of the state’s most established wineries, and contains three smaller sub-regions: Rattlesnake Hills, Red Mountain, and Snipes Mountain. The climate here is cooler than the rest of the Columbia Valley, making the Yakima Valley ideal for growing white varieties.

Chardonnay is the most planted grape here, followed closely by Riesling—both made in a wide range of styles depending on the warmth of the vineyard site. Because of the cooler climate, Merlot outnumbers darker-fruited, more tannic Cabernet Sauvignon here—an anomaly for Washington viticulture—and takes on characteristics of sweet red fruit with a supple texture, and sometimes notes of chocolate and mint. Yakima Valley Syrah is earthy and savory, complemented by a wide range of berry flavors from red to black.

Cabernet Franc

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The subtler and more delicate of the Cabernets, Cabernet Franc is the proud parent of Cabernet Sauvignon and shares many of the structural elements of Bordeaux’s cornerstone variety. In Bordeaux, Cabernet Franc is often planted as an insurance policy against its later-ripening offspring, as it is more likely to thrive in a difficult harvest. But don’t mistake Cabernet Franc for merely a supporting player—this grape variety produces outstanding wines on its own or as the dominant component of a blend. It produces perhaps its most alluring wines in France’s Loire Valley, in the regions of Chinon, Bourgueil, and Saumur-Champigny, where brighter, riper wines can be achieved. Outside of France, Cabernet Franc has performed quite well in parts of California, New York, and Virginia.

In the Glass

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.

Perfect Pairings

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.

Sommelier Secrets

Under-ripe Cabernet Franc can be leafy and green with harsh tannins and mouth-searing acidity, so it is best to avoid highly spiced curries and fiery chili dishes.

NWWAR07F_2007 Item# 108135