Winemaker Notes
Rich aromas of cherry and black pepper are balanced with earthy notes of clove and black tea. On the palate, silky tannins dance with flavors of raspberry and carry through to a lively, prolonged finish. Winery Chef Chris Kennedy recommends pairing this wine with game meat and root vegetables, which will accentuate its earthy tones. To highlight its berry notes, try incorporating ingredients such as fig, cherry or cooked dark fruits.
Professional Ratings
-
James Suckling
Spicy, dark-fruited and a little herbaceous, with hints of walnuts and wet stones. Full-bodied, firm and polished, with succulent blueberries and blackberries in the middle and a vivid and juicy aftertaste. Drink or hold.
Cabernet Franc, a proud parent of Cabernet Sauvignon, is the subtler and more delicate of the Cabernets. Today Cabernet Franc produces outstanding single varietal wines across the wine-producing world. Somm 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.
As one of Napa’s coolest sub-appellations, the area begs for diversity among its vineyards. Merlot and Chardonnay firmly compete with Cabernet Sauvignon for a place here. Some of Napa’s best Zinfandels also come from the Oak Knoll District.
Situated far in Napa’s southern end, Oak Knoll receives a strong cooling influence from both the San Pablo Bay and the Pacific Coast’s evening fog and breezes. Summer days are warm but on average ten degrees cooler than in St. Helena farther north up the valley; summer nights are chilly. A long growing season promotes for leisurely ripening of grape berries, resulting in an impressive balance of sugars, phenols and acidity.
Notable producers include Trefethen, one of the appellation’s oldest wineries, Robert Biale, legendary Zinfandel producer and Lewis Cellars, a family-run, hands-on establishment.