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Flat front label of wine

Palmer Cabernet Franc 1997

Cabernet Franc from New York
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    Winemaker Notes

    This classic Loire Valley Cab Franc, delivers generous red currant and cherry fruit flavors, and a long finish on the palate. This Charming variety finds it's place at the table with roasted game, red pasta dishes or grilled fish steaks.

    Critical Acclaim

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    Palmer

    Palmer

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    Palmer, New York
    Not the oldest winery on the North Fork (it celebrated its 1Oth anniversary in 1996), Palmer has become a significant part of the Long Island wine industry. Indicative of its position are the comments of wine writer Howard Goldberg who described Palmer as, "Long Island's most important winery."

    Greatly appreciated, along with the other accolades the winery has received in the past decade, the praise reflects the efforts of the Palmer team as it strives to uphold Bob Palmer's pledge of quality. "I've got to be careful," Palmer says, "my name is on every bottle." Each staff member contributes a unique factor much the same as a winemaker selects the best of various lots to craft a special blend.

    Because of his long experience in the region, Tom Drozd has become one of the East Ends most knowledgeable winemakers. His grasp of the various components of soil and climate enable him to take advantage of the best of each harvest. The result? Classically structured vinifera wines.

    Bob Palmer's marketing efforts have made Palmer the most visible and best known Long Island producer. With his experience in New York's fast track advertising business to guide him, he spends almost six months out of each year on the road selling Palmer.

    Looking back on sales experiences which, have taken him as far as the United Kingdom, He notes, "I've seen a dramatic change in the reception we have received since we started our trips in 1987. Today, even if people haven't tasted our wines, they know the name and are eager to try them." Palmer credits an active public relations campaign to this high recognition factor as well as favorable reviews by leading writers in the international wine press.

    New York

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    Increasingly garnering widespread and well-deserved attention, New York ranks third in wine production in the United States (after California and Washington). Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York and the Niagara Escarpment, which crosses over into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are very 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 (from the Eastern European country of Georgia). 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 the hybrid variety, Vidal.

    Cabernet Franc

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    The subtler and more delicate of the Cabernets, Cabernet Franc is a proud parent of Cabernet Sauvignon. While both are important grapes in modern day, high quality Bordeaux, interestingly, Cabernet Franc most likely originated from the Basque region of France sometime during the middle 1600’s. Today Cabernet Franc produces outstanding single varietal wines across the wine producing world, with some of its most classic examples from France’s Loire Valley, in the regions of Chinon, Bourgueil and Saumur-Champigny. Outside of France, Cabernet Franc performs quite well in parts of California, New York and Virginia. It is also a great blending grape.

    In the Glass

    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

    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.

    CSF20826_1997 Item# 18085