With its sharp edges and muscular mouthfeel, this Cabernet Franc has the power to stand up to a variety of roasted or toasted foods. The fruit is ripe and supple, with lots of purple berries, plums and cassis. But what is best is the full-bodied finish, whose tannins impart a distinctly varietal green tea character.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.