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New Customers Save $30* with code OCTNEW
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Pindar Cabernet Franc 2001
Pindar, the name derived from the great Hellenic poet from Sparta, was founded in 1979 by the entrepreneurial Dr. Herodotus "Dan" Damianos. Starting off with just thirty acres of uncultivated land, Dr. Damianos envisioned the grand possibilities for his fledgling vineyard. His dream is being actualized for the ever expanding Pindar currently encompasses nearly 550 acres of prime viticultural property and is Long Island's largest and most prestigious vineyard. Sixteen different vinifera varieties are grown at Pindar including Cabernet Sauvignon, Merlot, Chardonnay, and lesser known varieties such as Viognier and Syrah.
Whether designing a proprietary blend or a rich, elegant, pure varietal, Pindar takes meticulous care and pride in producing the finest wine available for consumption. In doing so Pindar has become a name synonymous with quality and reliability. So we welcome you to sample our liquid poetry, and be moved!
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.
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.
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.
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.