Damiani Wine Cellars, Cabernet Franc 2012, Finger Lakes, New York

Tasting Note: This is a cabernet franc to taste if you want to know how an Italian wine brand does cab franc.

This is a deep ruby-colored (bordering on purple) cab franc with a nose of red cherry, red plum, prune and vanilla.

Aromas on the nose continue to the palate as flavors along with red fruit leading ahead of the medium-plus acidity that begins at the 65% point of the taste culminating with a finish where the acidity rises to the top and overtakes the red fruit.

There is complexity and good fruit and tannin balance. This wine is full bodied for a cab franc and is evidence of the range of cab franc styles available in the Finger Lakes.

As I enjoy this wine on Thanksgiving eve, I can’t help but think how perfect this wine would compliment my turkey day table. Yes, cab franc and Thanksgiving pair well together – try it, and let me know what you think.

Bottle Note: The 2012 vintage was one of the hottest growing seasons on record with intense sun and drought-like conditions. This led to an early but moderate harvest season that gave way to early ripening, high sugars, low acids and phenomenal flavor development. Handpicked fruit fermented in 1-ton bins with manual punch downs 3-4 times a day. Cold-soaked for 2 days and then fermented with 5 different yeasts to weave a complex tapestry of flavors and build richness in the mouthfeel. Aged in oak barrels for 10 months and blended from 2 different vineyard sites. The aromas are of ripe blueberries, mocha and black raspberry jam with fresh black pepper. The flavors follow the nose with even more rich dark fruit while a pleasing yet gentle hint of oak adds to the structure and length on the finish. Brix at harvest: 24.2 – 25.3. Harvest date: 10/9-10/12, 20% New American Oak, Cases produced: 245.