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DARIOUSH DISTINCTION
Grown from our cool vineyard sites in southern Napa Valley, Cabernet Franc develops slowly to reveal vibrant dark fruits, earth and spice. This classic Bordeaux varietal attributes much intensity of fruit and dark, earthy components to our final blend of Signature Cabernet Sauvignon each year. On its own, Cabernet Franc possesses great power with poise.
TASTING NOTES
Bright blueberry, black cherry and a rich bouquet of spring flowers introduce the 2006 Signature Cabernet Franc. Exemplifying an ideal balance of juicy dark fruits and earth, the mid-palate o ffers up supple flavors of bittersweet chocolate, plum and sweet anise while persistent notes of licorice, tobacco and nutmeg define the long finish.
VINIFICATION
- Meticulous attention to detail in vineyard and cellar
- Hand-harvested into small 28 lb. baskets
- Hand-sorted twice, before and after de-stemming
- Fermentation includes cold soaking for 4 days, with gentle pump-overs and extended maceration for optimal color extraction and tannin management
- Barrel lots racked 4 times per year for clarity with minimal handling
| COMPOSITION |
100% Cabernet Franc |
| APPELLATION |
Darioush Estate Vineyards,
Napa Valley, Oak Knoll, Mt. Veeder |
| COOPERAGE |
Aged 22 months in 70% new French oak barrels; 3 year seasoned Tronçais and Allier Forests, Bordeaux |
| WINEMAKER |
Steve Devitt |
| PRODUCTION |
940 cases |
| PRICE |
$55.00 |
ERIC TORRALBA, PRIVATE CHEF
“The 2006 Cabernet Franc reminds me of a unique wine from my home in South France, called Madiran. It is earthy, full of spice, and o ffering lush candied black fruit. I wish to pair it with lightly spiced couscous or medallions of venison with huckleberry.”
Eric is a private chef to Darioush and Shahpar Khaledi, and has worked beside Chef greats Paul Bocuse, Jean Louis Palladin and Thomas Keller and in kitchens worldwide, and is a recipient of two Michelin stars.
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