2019 Quady North Brut Sparkling, a Double Winner at the 5th Annual Cabernet Franc Competition, Specialty Division
Photo from Quady North website
Background
Photos ©Michael Kelly
At the 5th International Cabernet Franc Wine Competition & Celebration, Quady North won Best of Show from both the Professional and People’s Choice Judges in the Specialty Division. Both sets of judges also awarded them a Silver Medal. The Specialty Division included Cabernet Franc Blanc, Sparkling and other presentations representing a minimum of 50% Cabernet Franc grapes.
The Winery
The winery was founded in 2005 when Andrew and Laurel Quady partnered with their son, Herb. They are located on a 100 acre estate vineyard in the Applegate Valley of Southern Oregon. The winery is known for the Rhone varieties of Syrah and Viognier as well as their Cabernet Franc. They also source from other vineyards in Southern Oregon as the warmer temperatures are found there. They are committed to small lot production to showcase the expressive vineyards of Southern Oregon.
Herb and his wife Meloney made their first vintage in 2006. Herb was working as the winemaker at Troon Vineyard. The original planting was named “Mae’s Vineyard” after their eldest daughter Margaux Mae. In this vineyard, Syrah, Viognier, Cabernet Franc, Grenache, Tannat, Malbec and Orange Muscat were planted. In 2011 a second planting was named for the younger daughter Serafina Eevee and planted with Grenache Blanc, Marsanne, Roussanne, Cabernet Franc, Grenache Noir and Malvasia Bianca. Both vineyards are certified sustainable and Certified Organic.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Do you know the name of the cage that is on sparkling wine? It is called a muselet. It comes from the French word museler meaning to muzzle since the carbonation pressure is intense. The typical pressure of a bottle of sparkling is between 70-90 pounds per square inch, more than double most car tire pressure. The muselet helps secure the cork in the bottle and sealed.
The soft amber coloring of the champenoise method wine shines brightly in the bottle and the glass. It is both intriguing and alluring in its color. It is medium body viscosity. On the nose are aromatic of floral and pomegranate. On the palate, the dominant flavor of green apples floods the mouth with each sip. Surprisingly, very little typical Cabernet Franc notes of pyrazines (green peppers) and distinct other Cabernet Franc flavors appeared. In fact, this wine was refreshing and very enjoyable without the typical Cabernet Franc notes. It did have a secondary flavoring of ripe raspberries. On the abbreviated finish, still provided enough “umph” to complete the tasting with the brut dryness and lively acidity.
Wine Enthusiast rated it 95 points. It was made with 100% Cabernet Franc grapes using extended tirage (10 months), making it 26 months before disgorging. The 2019 sold for $39/bottle and came in at 11.9% alcohol. The next vintage release is due this fall of 2024.
This wine will make my annual list of the Best Wines tasted during the year which comes out in December. Only 2-3% of the 1600-1800 wines tasted make the list and it is split between under $50 and $51 and above price points.
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
Not being sure how to pair a sparkling Brut Rose of Cabernet Franc, I assembled a charcuterie board featuring various items. This included dry roasted almonds, specialty crackers, sharp cheddar cheese, pepper jack cheese, fresh red seedless grapes, Bianco de Oro salami, fresh figs from our tree, blueberries and Spanish Queen olives. All the items paired exquisitely.
Sláinte,
Michael