Paracombe Cabernet Franc 2002

  • RP90
750ML / 0% ABV
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  • RP89
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750ML / 0% ABV

Winemaker Notes

The Paracombe vineyards are located in the Adelaide Hills – considered to be one of the premier cool climate regions in Australia. Proprietors Paul and Kathy Drogemuller are grape growers dedicated to excellence. Perched on a small plateau, the vineyards are hand picked and pruned. Yields are modest, resulting in award-winning wines of distinction and elegance. This cabernet franc was made from low yielding vines around two tonne per acre. The grapes were hand picked and went through slow, cool open tank ferments with gentle hand plunging before maturing for 12 months in both American and French oak.

A very friendly wine, with a delightful bouquet, hints of violets and soft berry fruit. The palate has lovely soft fruit flavor and texture, no harsh tannins. Make no mistake this is not a light insipid number, it is soft and gentle with interesting layers and good length.

Critical Acclaim

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Paracombe, Australia
Paracombe is not a large winery, but it is a very special one. It's located in the Adelaide Hills, one of the most highly regarded cool climate regions of South Australia. The grapevines are meticulously cared for. And to take advantage of the morning sun for optimum fruit ripening, most of the vines are planted facing east. All red grapes are handpicked and the fruit is fermented cool in open tanks, hand plunged and then basket pressed. None of the wines are filtered. A three-year barrel rotation of French and American oak is employed with the red wines resting in oak for 20 months. The Paracombe vineyard was originally planted in 1983, following the Ash Wednesday bush fires that devastated the Adelaide Hills in February of that year. Proprietors Paul and Kathy Drogemuller took over a former dairy farm with the belief that it would be a good vineyard site and produce high quality fruit. Paracombe's first vintage was 1992, and although small in total production, the wines have developed a large following among wine lovers and restaurateurs in Australia, the United Kingdom, and the U.S. Today, in fact, much of Paracombe's yearly production is sold out before it's even bottled.
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A large, climatically diverse country with incredibly diverse terrain, producing just about every wine style imaginable, Australia has a grand winemaking history and some of the oldest vines on the planet. Most regions are concentrated in the south of the country with those inland experiencing warm, dry conditions and those in coastal areas receiving tropical, maritime or Mediterranean weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing.

Shiraz is indeed Australia’s most celebrated and widely planted variety; Barossa Valley leads the way, producing exceptionally bold and supple versions. Cabernet Sauvignon, Australia's second most planted variety, can be blended with Shiraz but also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre are also popular, both on their own and alongside Shiraz in Rhône Blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version and Semillon is often blended in Margaret River or shines on its own in the Hunter Valley. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen is a beloved regional specialty of Victoria.

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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 Secret

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.

WIN107260_2002 Item# 81293

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