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Wolffer Estate Caya Cabernet Franc 2014

Cabernet Franc from Long Island, New York
  • RP90
13.5% ABV
  • RP90
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13.5% ABV

Winemaker Notes

Dark red brick in color. The aroma is elegant with fine cassis and blackberry notes and hints of prunes, figs and mushrooms. The mouth-feel is concentrated and fruit-forward with dried berries, fine licorice, dark chocolate and a wonderful solid, soft tannin structure. The wine has great intensity and good acidity and a long finish with classic minerality and texture.

This wine pairs beautifully with lamb, pheasant, chicken, veal, or mushroom dishes. Serve it with grilled salmon for a delicious--if unusual--complement.

Blend: 83% Cabernet Franc, 17% Merlot

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2014 Cabernet Franc Caya (from 1991 plantings) also has 17% Merlot. It was aged for 20 months in 30% new barriques and comes in at 13.5% alcohol. Full in the mouth, this retains its finesse and adds smooth texture and black fruit more than herbs. Sophisticated and refined, this will be approachable young and age pretty well. It is pretty tasty, too, and a perfect, understated food wine.
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Wolffer Estate

Wolffer Estate

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Wolffer Estate, Long Island, New York
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Wölffer Estate, an American Winery in the Classic European Tradition in Sagaponack, New York: Here, in the heart of the Hamptons, a collection of quaint villages stretched like a string of pearls on the shores of the Atlantic, is Wölffer Estate, a winery like none other on the east end of Long Island.

Owned by Hamburg-born Christian Wölffer, the 55-acre winery, located between Southampton to the west and Easthampton to the east, is at once an American winery but with a decidedly European character, both in its spirit and its wines. The winery currently produces 13,000 cases annually.

Under winemaker and general manager Roman Roth’s meticulous care, Wölffer Estate wines embody the region as well as a classical style of winemaking, with a rich concentration of fruit and lively acidity born of the unique terroir of these Sagaponack vineyards, similar in some respects to conditions in Bordeaux. In fact, it is the condition of the local soil, called Bridgehampton loam, a by-product of the glacial moraine that formed Long Island, that provides a perfect host for grapevines.

Long Island

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A far-reaching peninsula extending into the Atlantic Ocean from the city of New York, the Long Island appellation includes The Hamptons and North Fork AVAs. With a maritime climate and conditions not unlike that in Bordeaux, the region excels in the production of Bordeaux varieties, namely Merlot and Cabernet Franc.

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.

WBO30193160_2014 Item# 306969