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Donati Family Vineyards Cabernet Franc 2012
Blend: 82% Cabernet Franc, 11% Merlot, 7% Grenache
As a young boy, Ron Donati grew up in South San Francisco, the son of a first generation Italian-American family. One of his fondest memories was the sights and smells of his grandfather making wine in his basement. Like most Italian immigrants, Albino Donati made his own wine for the family dinner table. As an adult, Ron became a successful entrepreneur with a penchant for making quality products that were attainable to all, not just a select few. This same passion serves as the foundation and guiding mission of Donati Family Vineyard today. It is our goal to produce wines of exceptional quality regardless of budget.
The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.
Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.
While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.
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.
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.
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.