International Cabernet Franc Wine Competition
2017 Vivác Winery Cabernet Franc – Concentrated Goodness at 5,600 ft Elevation!
Photo ©Michael Kelly
Background
Photo from Vivác Winery Facebook page
Vivác winery sits at roughly 6,000 feet elevation in a valley in New Mexico. Similar to high altitude Malbec wines from the upper Calchaquí Valley (up to 10,000 feet elevations), the intensity of the flavors were equally matched. In fact the winery name Vivác (pronounced vee-vok) is a mountaineering term meaning high altitude refuge, related to an ancient Spanish word bivouac.
High elevation vineyards tend to receive more direct and concentrated sunlight. For example, for every 1,000 feet gain in elevation, the level of UV rays increase by 10-12%. This forces the fruit to develop thicker skin, leading to greater color concentration and sharp and edgy tannins.
The Winery
Photo from Vivác Winery Facebook page
The Vivác Winery is truly a family affair. Today it consists of Chris Padberg (co-winemaker, Jesse Padberg (co-winemaker), Liliana Padberg (co-business management team) and Michele Padberg (co-business management team). The truly unique fact of this winery is not only they are co-owners, but each has their Sommelier certifications from various institutions. They know quality wine! The winery is 45 miles north of Santa Fe and roughly 25 miles south of Taos.
Just a few of their many awards are:
*2023 Los Angeles International Wine Competition for their Tempranillo
*2023 at the Texas International Wine Competition won Platinum for their Sangiovese
*2022 they won Gold at the Mondial des Vins Extremes for their Merlot and Syrah
*2021 they won Gold at Berliner Wein Trophy Competition for their Montepulciano
*And many more awards for Chardonnay and various Rosé wines from France, Germany and Italy.
Today they are producing various red wines including Sangiovese, Syrah, Barbera, Petit Verdot, Malbec, Tempranillo, Cabernet Sauvignon, Refosco, Nebbiolo, Arandel and a red blend. For the whites, they produce Chardonnay, Gruner Veltliner, Riesling and a white blend. Additionally they also offer several blush wines and even a port.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
It was with great anticipation that I opened this Cabernet Franc from New Mexico and with altitude. The Abbott Vineyard is a short distance from the winery and sits at 5,800 feet elevation. The vineyard is approximately 40 years old. The collective terroir is experienced in each sip of this wine.
First on the eyes this wine is cavernously dark in color and medium heavy viscosity. Once poured into the glass, the aromas unmistakably showed it’s “cab franc-ness” pedigree, shouting out to the olfactory senses enticing one to savor its pedigree. On the nose sweet red raspberry was dominate with intense violets. On the palate, “high altitude” intensity was evident on the first sip with gravely rocks and earthy dustiness. After letting it open up for a good 30-40 minutes, brought forth fruit of raspberry and red cherry. Secondary flavors of clove, cinnamon, oak. At the finish a combination of both silky and edgy tannins coated the mouth. Soft and inviting oak also concluded the experience. Definitely a “food wine” unless you want a chewy Cabernet Franc!
The winery current vintage is 2023 and sells for $32/bottle and is comprised of 75% Abbott Cabernet Franc, 10% Syrah,, 10% Cabernet Sauvignon and 5% Sangiovese. It is aged 14 months in French oak and 98 cases were produced.
Sláinte,
Michael Kelly
Quady North’s Award-Winning Cabernet Franc Sparkling Wine
Photo ©Michael Kelly
Background
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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
Photo from Quady North website
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 production to showcase the expressive vineyards of Southern Oregon.
Photo from Quady North website
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 is 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 keeps it 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 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. 2019 sold for $39/bottle and came in at 11.9% alcohol.
This wine will make my annual list of the Best Wines tasted during the year 2025, which comes out in December. Approximately 2% 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
I decided to pair this sparkling wine with mesquite pork chops. They were seasoned with a dry rub of onion powder, garlic powder, brown sugar, smoked paprika and mesquite seasoning. The pork chop was plated with Cherry Pepper Sauce from Steward & Jasper Orchards. Accompanied by baked potato wedges with Russet potatoes cut into eights with olive oil, onion powder, garlic powder, smoked paprika, sea salt, black pepper, grated parmesan cheese and chopped fresh parsley. Choosing this wine was “unusual” but took the chance. It paid off in spades as it was refreshing and lively wine with its abundant fruit contrasting beautifully with the smokey and tangy pork chop and even the potatoes!
Photo ©Michael Kelly
After dinner the temperature was still in the high 80’s and moved to the patio. Used one of the new one-inch REUSACUBE’s to keep the sparkling wine cool (without diluting it) and it worked very well.
Sláinte,
Michael