2018 Oakville East “Franc ‘n Stern” Cabernet Franc
The Winery and Background
The name Franc ‘N Stern is intriguing as is Elliot Stern, owner, who has called his Cabernet Franc, Franc ‘N Stern since the introduction. I met Elliot many, many years ago and went through his lineup of wines at his kitchen table. I immediately enjoyed his Cabernet Sauvignon and the Cabernet Franc. I have always kept both in the cellar as “trophy wines”. The Franc ‘N Stern Cab Franc is an easily remembered name and his wine notes are whimsical and play on the “Frankenstein” theme. His notes alone are price worthy. Currently besides their Cabernet Franc, he produces two distinct Cabernet Sauvignons (Exposure and Harter Family Double H Ranch) and a red wine blend. He has previously scored 94 points from Wine Enthusiast for his Cabernet Franc and Cabernet Sauvignon Exposure. Marie-Laure Ammons, originally from France is the head winemaker at Oakville East.
Photo ©Michael Kelly
This year at the Annual Cabernet Franc Competition and Celebration, Oakville East won Silver Medals from the Professional & People’s Choice Judges for Division 4 ($76 to $100). Elliot also poured at the Wine Stroll in April, 2023 with many clamoring for his wines!
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The wine is extremely dark purple and magenta coloring with crimson red hues. On the nose, dark fruits, soft pipe tobacco, dark chocolate and fresh ground black pepper. On the palate, spices, including reclusive pyrazines (bell pepper taste), along with blackberries swarm the mouth with enticing and vibrant flavors. Rounded velvety tannins provide a medium long finish. With Marie-Laure coming from France, this is a very smooth wine in the French Cabernet Franc tradition. As Elliot states in his humorous notes, “IT’S ALIVE, IT’S ALIVE!! This wine retails for $100 and is worth every penny.
The Food and Wine Pairing “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired with a seared BBQ’d ribeye steak at 1200 degrees, served medium rare. Accompanied by fresh homemade potato salad and a fresh garden salad. This wine paired so well with the steak, being strong enough to enhance the steak with its soft tannins and acidity. Elliot’s Cabernet Franc will make my annual list of Best Wines Tasted for 2023 (comes out mid-December yearly).
Sláinte,
Michael