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Fox Run Vineyards Cabernet Franc 2013

Cabernet Franc from New York
  • W&S90
  • WE90
13.4% ABV
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13.4% ABV

Winemaker Notes

Spice and crushed leaf notes enhance aromas of red raspberry and plums. Medium-bodied with fine-grained tannins, on the palate bright cranberry and sweet fruit flavors persist.

Critical Acclaim

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W&S 90
Wine & Spirits
Pure and succulent, even a bit rich, this franc’s fleshy black cherry flavors last though a swath of fine, dusty tannins. There’s a hint of barnyard behind the dark fruit. Serve with lean beef, like skirt steak. Best Buy.
WE 90
Wine Enthusiast
Rich, ripe black-cherry and plum flavors penetrate throughout this plump, juicy Cabernet Franc. It's decadent and forward in style, but lingering notes of spice and tea leaves lend complexity to the palate.
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Fox Run Vineyards

Fox Run Vineyards

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Fox Run Vineyards, New York
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Winemaker at Fox Run since the summer of 1995, Peter Bell shares owners Scott Osborn and Andy Hale's conviction that the Vinifera revolution is still a young one. With proper clone and rootstock selection, trellising systems and cellar refinements, the world will begin to take notice of the superior wines of which the Finger Lakes region is capable. Born and raised in Canada, Bell began his winemaking career in Australia, where he earned a degree in Enology at Charles Stuart University in New South Wales, where he also worked in the school's own winery. Upon graduation he became assistant winemaker for Hunter's Wines in New Zealand, producing Chardonnay, Riesling, and Sauvignon Blanc and experimenting with Pinot Noir. Leaving New Zealand, he turned down offers from Portugal and British Columbia in favor of the natural beauty and outstanding potential of the Finger Lakes. For five years he was winemaker at Dr. Konstantin Frank's Vinifera Wine Cellars on Keuka Lake where he made a number of award-winning wines. For Bell, the flip side of laissez-faire winemaking is the risk involved. The art is to know when not to do something to the wine, to apply a sort of benign neglect, yet to be ready to intervene when a hands-off approach would be disastrous. He describes himself as "extremely fussy" about hygiene -- "spoilage organisms are invisible and ubiquitous" -- and about minimizing oxygen contact, especially with aromatic wines, during racking, filtration, and bottling.

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.

AMR69119_2013 Item# 145485