Had never experienced Yorkville Cellars Cabernet Franc before this evening. They continue to impress me with their organic grapes and Bordeaux varietals. For a story on who Yorkville Cellars is, click on:
On the eyes this medium weight with a vibrant and royal purplish coloration beckons the adventure to unfold. On the nose soft violet aromas coupled with plums and cherries awaken the senses. On the palate, cherries and a spiciness of everything quintessential to Cabernet Franc present themselves (dried figs, raisin, raspberry, vanilla, sage) in a joyful reunion in the mouth. The tannins are held in check and balanced nicely with the acid (6.3 g/l for acid and 3.70 pH). The abbreviated finish is complex and structured. The 2018 vintage is 90% Cabernet Franc with 10% Cabernet Sauvignon providing just enough structure and body but does not overshadow the Cabernet Franc.
The grapes come from Yorkville Highlands in Mendocino from the Rennie Organic Vineyard. It is aged 14 months in French oak barrels. Over the years, Yorkville Cellars Cabernet Franc has won Double Gold at San Francisco Chronicle Wine Competition in 2015 and has scored up to 93 points from Beverage Tasting Institute in 2014.
The Cabernet Franc was paired with a stir-fried ginger steak with green onions and broccoli. A mix of white and brown rice and fresh side salad finish completed the meal. The pairing was harmonious and allowed both the steak and wine to shine on their own merits.
I will be very curious how this wine rates in the Cabernet Franc Wine Competition on December 3, 2020 as they have entered the competition. All wines will be “judged blind” by both Professional Judges and People’s Choice Judges.
Edward Wallo, the winemaker and owner, believes this will continue to age nicely between 3 to 8 years. Currently listed at the winery for $36.