2016 Jackalope Cabernet Franc – No Mythical Wine!

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At the National Cabernet Franc Wine Competition held December 2nd, 2020, Jackalope Wine Cellars earned a Silver Medal Award from the Professional Judges and the People’s Choice Judges awarded a Bronze Medal for their 2016 Cabernet Franc. This was Jackalope Wine Cellars first year entering the wine competition. You can read more about the event at:

https://californiawinesandwineries.com/2020/12/04/national-cabernet-franc-wine-competition-results-are-in-happy-cabernet-franc-day/

The Winery

While having never been there, I like their approach to the attitude of wine being whimsical but still producing good wines.  Since this goes out worldwide, many people may not know the word “Jackalope”, it is a noun signifying a mythical creature of North American folklore, a cross between a jackrabbit and an antelope.  You can see the depiction on the label. On their website they have a form to submit any sightings of a Jackalope including a map.

The goal of this urban winery is to make artisan and handcrafted wines that show the uniqueness of the Pacific Northwest area. Corey Schuster is the owner/winemaker. They produce their wines at Portland Wine Company in Portland Oregon and they source from around the state of Oregon. Today they produce Viognier and a white Cabernet Franc. Their reds include: Pinot Noir, Cabernet Sauvignon, Merlot, a red blend, and of course their Cabernet Franc. They also produce a rosé and a carbonic Merlot!

The 2016 Jackalope Cabernet Franc Wine

Was eager to try the wine for its unique name/label and winning high marks!  At first on the eyes it was a reddish brown color. I was thinking perhaps it went south – it was not the case! It possessed a medium viscosity and the second glass lost the brown and it became more brick red in coloring. The nose was earthy with peppercorns aromas. On the palate, bramble, black cherry and spices beyond the oak were present. The finish was smooth, easy and mid-long to be enjoyed. The pyrazines were subdued. The wine is listed on their website for $27.

The Food and Wine Pairing

Paired with a 36 hour Chaka marinated London broil steak, seared on the BBQ with a lovely medium rare presentation. Accompanying the meal was a fresh garden salad and a pasta salad of with vegetables and spices.

Should I visit Portland, I will definitely set some time aside to spend visiting and speaking with Corey about his wines and any recent Jackalope sightings!

Sláinte,

Michael

https://californiawinesandwineries.com

https://www.jackalopewinecellars.com

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