Cabernet Franc + Sauvignon PHELAN Napa Valley

Personally, I LOVE Cabernet Franc's spice; its sometimes somewhat idiosyncratic side makes all the difference for me. Combining Franc with Sauvignon can produce something hellishly good, as is the case here. Thomas describes the wine as unique. I agree that wines consisting half Cabernet Franc are not found in Napa Valley. This makes it all the more wonderful that the Phelans dared to plant a significant area with the Franc clone in 2014. I will keep this brief and refer you to my text on Cabernet Sauvignon Phelan Ranch to learn more about the creation of these wines. The aroma is exactly how I like it. The wine smells like a thick, bloody steak, the best meat grilled over hot coals in a small artisanal charcoal kiln with great care, so that the meat is kissed by the flame here and there but not charred. Blood (iron), smoke, iodine, and herbal aromas of Cabernet Franc combine with the dark berry and tobacco aromas of Cabernet Sauvignon to create an incomparably enticing perfume! Wonderful, I can tell you. Unlike pure Cabernet Sauvignon, the structure here is very present. The tannins are robust and give the wine a more decisive character than classic Cabernet Sauvignon. This is a wine with personality, yes, one with rough edges, but also one that will reward those of us who are patient. Patience, yes, but let me rephrase that: what I mean is that you should definitely open a bottle as soon as the wine arrives – you have to, because you want to know what's new in your cellar. Then taste the wine over three, maybe four evenings and learn how it develops. It will probably still need some time, but there is a good chance that you will already enjoy it very much. Only you can say when the wine tastes good to you! I can only assure you that with this Cabernet Franc + Sauvignon you are buying a GREAT wine.