Cabernet Franc is one of my “go to” wines when I’m looking for a wine that is bold but not too brassy, light but not mellow, and something that is as good stand alone as it is with food. And one of my favorites is from St. Francis winery.
Ever since my first trip to this winery in 2001 I have been a fast fan of their Cabernet Francs when I sampled the McCoy’s Vineyard Cabernet Franc and this Sonoma County version is very good as well. It is in the same price range of $45 as the McCoy’s Vineyard version but excellent just the same.
Aged in French oak for eighteen months (and then transferred to bottles for my use) had a deep, dark, ruby red color that opened with blackberry, mulberry, and leather notes on the nose. And it didn’t stop there as the flavors were of dark berries, hard cherry candy with hints of chocolate and mocha on the finish.
I paired this with beef tenderloins that were about two inches thick and seared on both sides about a quarter of an inch each. Topped with sauteed mushrooms and onions with steamed broccoli (my doc says I can have all I want) makes for a delectable wine with a scrumptious meal.