2021 Leah Jørgensen Cellars Blanc de Cabernet Franc – Unique Wine & A Question

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Last evening opened this unique 2021 Leah Jørgensen Blanc de Cabernet Franc. Leah has been making wine for over 15 years in Oregon focusing on Cabernet Franc varietal and a few others from around the state. She has established a solid reputation for her limited volume Cabernet Franc wines which are hand-crafted with minimal intervention from various vineyards.

The Wine – 2021 Leah Jorgensen Blanc de Cabernet Franc

(Photo ©Michael Kelly)

This wine is from Mae’s Vineyard located in Jacksonville, Oregon part of the Applegate Valley west of Medford. On the eyes a medium viscosity with an unusual color with tinges of faint yellow (golden rod) and apricot blush. On the nose aromas waft upward of green apple, tea and assorted floral notes (Jasmine). On the palate, a subtle hint of lime & lemon (Sauvignon Blanc characteristic), apricot and black tea surround the mouth. The finish possessed a strong acidity with salinity. This 2021 is listed on their website for $40.

The Food & Wine Pairing – A Conundrum

(Photo ©Michael Kelly)

While easy to figure out what pairs with a traditional red Cabernet Franc with its defined personality be it from Paso Robles, Livermore, Napa Valley or Loire, France, or elsewhere, it was a bit of a puzzlement with this Blanc de Cabernet Franc. Went with a seared, on the stove mesquite chicken breast and a fresh garden salad. Tried to embody the lighter white meat of chicken with the flavors of mesquite to go along with this strong “white wine”. The food and wine pairing was very good.

Now the question for you:  What would you serve with her Blanc de Cabernet Franc?






One thought on “2021 Leah Jørgensen Cellars Blanc de Cabernet Franc – Unique Wine & A Question

    Glenn Reid said:
    January 2, 2023 at 8:55 pm

    This is basically a cab franc rose, like most roses from the Loire Valley. As such, I would pair it with anything one would typically pair with Rose, which is a pretty wide range of food, but especially shellfish in spicier or more robust sauces, like Mussels Mueniere, or seafood risotto with saffron, etc.


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