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Flat front label of wine

Bloomer Creek Vin d'Ete Cabernet Franc 2011

Cabernet Franc from New York
  • WE90
11.2% ABV
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11.2% ABV

Winemaker Notes

A stunning Cabernet Franc with aromas of red cherries, plums and thyme, developing into black raspberries and earth tones on the medium bodied palate with a nice peppery finish. Balanced, elegant and pure, this is a true pleasure to drink.

Critical Acclaim

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WE 90
Wine Enthusiast
Vin d’été means “summer wine,” and this delicate Cabernet Franc would be the perfect companion to a balmy summer eve. It’s unabashedly rustic in style, with touches of leafy herbs, clay and barnyard accentuating crisp black-cherry flavors. Brisk and sprightly on the palate, it finishes long, with a murmur of velvety tannins. Unusual and a bit mysterious, yet truly lovely.
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Bloomer Creek

Bloomer Creek

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Bloomer Creek, New York
At Bloomer Creek we consider winemaking a form of artistic expression. In a quiet hour, the beauty of a painting or a fine glass of wine can feel transcendent. Both are capable of concentrating experience and memory - haze over melting snow, freshly turned earth, birdsong in spring. The French use the term "terroir" to describe this "magic" in wine.

Bloomer Creek, named after the small creek running behind the 10 acre vineyard on the west side of Cayuga Lake, is a small family run business established over 30 years ago by owners/vignerons Kim Engle and Debra Bermingham. Kim, Debra, and Katy Koken, assistant vigneron (Cornell Viticulture/Enology 2011) make every effort to preserve a “sense of place” in their wine. All vines are trellised on Scott-Henry for maximum exposure to sunlight, with leaf pulling and fruit thinning done by hand. No herbicides are used, and weed control is done mechanically. We use seaweed/fish, and compost formulations to aid in disease resistance and vine health.

New York

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An often-overlooked wine-producing state that has recently begun to garner widespread attention, New York trails significantly behind California and Washington in volume produced but is ahead of Oregon. The vast majority of its produce is dedicated to large-scale production of wines made from Vitis labrusca and French-American hybrid varieties, like the common table grape Concord. The quality of New York’s best wines, however, should not be underestimated. Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York, and Niagara Escarpment, which crosses over the borders into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are cold and can carry the risk of frost well into the growing season.

The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi. Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from hybrid variety Vidal.

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.

DDWDB504611_2011 Item# 132416