2018 Yorkville Cellars Cabernet Franc – Silver Medal Winner!
At the National Cabernet Franc Wine Competition held December 2nd, 2020, Yorkville Cellars 2018 Cabernet Franc earned a Silver Medal Award by the Professional Judges. You can read more about the event at:
Who is Yorkville Cellars?
They are a family owned winery located in the rolling hills of southern Mendocino County around 800 to 1,000 feet elevation. They are proud of their relationship with the land having been certified by the California Certified Organic Framers in 1986 (long before fashionable!). So over three decades, no synthetic pesticides, herbicides and chemical fertilizers have been introduced. Truly an Organic Wine. Additionally, they maintain California Certified Sustainable Vineyard status. Their mission is to produce the six red (adding in the lost varietal of Carmenere) Noble grapes of Bordeaux as stand-alone wines as well as producing a Bordeaux blend from their estate 16 acres. All wine is hand harvested and hand sorted for quality fruit to make into each bottle. They also make a Sauvignon Blanc and white blend of Sauvignon Blanc with Semillon.
Who are owners and winemaker? Deborah and Edward Wallo are the Founders and Winegrowers of Yorkville Cellars. Deborah was raised in England and knew European wines. Edward, spent a lot of time in Europe working as an international Marketing manager. There they both appreciated the wines of Europe, especially the Bordeaux’s out of France. They lived in France, Germany and northern Italy (near Lake Como) where they were able to explore many vineyards and wineries.
In the mid 1980’s, they purchased the land and their intent was to be stewards of the land as vineyard managers. They sought to produce the varietals that played in the classic Bordeaux blend. Originally wanting to sell their grapes as vineyard growers, it soon became apparent they should cultivate, bottle and present their own brand to the wine world. Besides the experience in Europe, Edward continued his education doing course work at both UC Davis and Sonoma State University. Today their production quantities range from 6,000 to 8,000 cases a year with production totaling 14 wines. Typically only 300-400 cases per varietal or type of wine is produced. All their wines are meticulously hand produced. Edward and Deborah do the vineyard management, choose dates to pick, and make the wine. They have been doing this for 26 years.
2018 Yorkville Cellars Cabernet Franc
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.
Wine and Food Pairing
Just a wonderful BBQ’ed burger topped with red onions, bell peppers (red, yellow, orange), lime juice, lime oil, salt, black pepper, olive oil and cilantro (left over from ceviche lunch!). And accompanied with steak fries. A beautiful pairing of the wine and food.