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Peju Province Cabernet Franc 2014

Cabernet Franc from Napa Valley, California
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    Winemaker Notes

    Rich and juicy, the 2014 Cabernet Franc offers aromas of ripe blueberry, raspberry, currant and cranberry with complementing subtleties of juniper and sweet cigar box. Thoroughly delicious and wonderfully balanced on the palate with juicy cherry, blackberry and violet flavors, this wine is bright and round with well integrated, mouth-filling tannins. Supple and elegant, this wine is brilliant now and will continue to mature for the next 5- 7 years.

    Critical Acclaim

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    Peju Province

    Peju Province

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    Peju Province, Napa Valley, California
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    The love of farming and a passion for wine brought Tony Peju to the Napa Valley. A series of ideas - starting in his birthplace on the Caspian Sea, then France, England and eventually, Los Angeles -- created the Peju's Napa Valley winery. In 1982, Tony and his wife Herta purchased 30 acres of land in the Napa Valley with the magic ingredient - location. Neighboring vineyards in Rutherford included Robert Mondavi, Inglenook and Beaulieu. Situated between Highway 29 and the Napa River, the acreage included a 1900-era house and rambling vineyards, some 60 or more years old. Looking to the future, Tony and Herta have introduced their two daughters, Lisa and Ariana, to the workings of the wine business. Both of the young women are immersing themselves in all aspects of Peju Winery.

    Napa Valley

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    One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

    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.

    YNG532425_2014 Item# 348455