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World's End Against the Wind Reserve Cabernet Franc 2010

Cabernet Franc from Napa Valley, California
  • RP93
  • WE93
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Winemaker Notes

Filled with floral, herbal, black raspberry, coffee and brown sugar aromas. This wine is the direct production of grapes from Sugarloaf Mountain and Coombsville - both vineyards based on slopes - in the former's case mainly south facing.

Critical Acclaim

RP 93
The Wine Advocate

The 2010 Cabernet Franc Against the Wind (75% Cabernet Franc, 20% Merlot and 5% Cabernet Sauvignon) offers a deep ruby/purple color, wonderful sweet black and blue fruit, camphor, asphalt and hints of flowers and toasty oak in the background, medium to full-bodied, intensely concentrated flavors, and 10-15 years of drinkability.

WE 93
Wine Enthusiast

There’s nuanced green pepper and herbs on the nose of this classic Cabernet Franc, balanced in dense but firm black fruit, tobacco and dusty tannins. Rich and velvety it has plenty of grip for the long haul and is a fine choice for rosemary-adorned lamb.

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World's End

World's End

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World's End, , California
World's End
Described by Robert Parker as a 'visionary, self-styled revolutionary' and the 'English winemaking guru,' Jonathan Maltus cut his teeth in the fine wine business during the 'garage revolution' in Saint Emilion, France during the 1990's. Chateau Teyssier, a Saint Emilion Grand Cru Estate, has expanded from 14 to 125 acres, into one of the main players of Saint Emilion (capturing three 5 Stars from Decanter with the 2010 vintage – including its flagship wine, Le Dôme).

With a distinctly Mediterranean climate featuring warm days and cool nights, the Lodi AVA in California’s Central Valley provides growers with ideal conditions for grape-growing. As most of the rain falls in winter months while vines are dormant, the risk of disease and pest problems is low and irrigation can make up for the dry conditions during harvest.

By a wide margin, Zinfandel is the most successful and widely planted variety in Lodi. Often made from old vines, these wines are robust and fleshy with ripe, plummy fruit and represent excellent value at the lower end of the price spectrum. Over 100 other varieties are grown here, ranging from the classic (Merlot, Chardonnay) to the obscure and experimental (Portugal’s Touriga Nacional, France's Picqpoul).

Petite Sirah

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With its deep color, rich texture, firm tannin, and bold flavors, there is nothing petite about Petite Sirah. The variety was originally known as Durif, but took on its more popular moniker when it was imported to California from France in 1884. Despite its origins, it has since become known as a quintessentially Californian grape. It has been commonly utilized as a blending partner for softer Zinfandel and other varieties, but has also found success as a single varietal wine. It is most commonly grown in Lodi and the Central Valley, and to an extent in Sonoma and Napa counties.

In the Glass

Petite Sirah wines are typically deep, dark, rich, and inky, with concentrated flavors of blueberry, plum, backberry, black pepper, sweet baking spice, leather, and cigar box, and chewy, chocolatey tannins. Notes of vanilla and coconut can be found in examples with significant amounts of new oak.

Perfect Pairings

Petite Sirah’s full body and bold fruit make it an ideal match for barbecue, especially brisket with a slightly sweet sauce, and other rich meat dishes. The variety’s heavy tannins call for fatty protein and strong flavors that won’t get drowned out by the wine.

Sommelier Secret

Don’t get Petite Sirah confused with Syrah—it is not, as the name might seem to imply, a smaller version of Syrah. It is, however, the offspring of Syrah (crossed with an obscure French variety called Peloursin), so the two grapes do share some characteristics despite being completely distinct varieties.

YNG726120_2010 Item# 128413

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