Lamoreaux Landing T23 Cabernet Franc
Cabernet Franc is a black grape variety that responds well to a cool climate (Chinon, Saumur-Champigny, Finger Lakes). It is hardy, can survive winter freeze, cope with late-season rain, and tolerate high humidity, cool temperatures and low light levels.
Its typically perfumed violet top notes and redcurrant and cranberry fruit are evidence of a cool climate expression. The presence of pyrazines can also give clues to origin, so look out for underlying blackcurrant leaf and dried herbs. The accumulation of anthocyanin (the pigment responsible for colour in wine) is slower when temperatures are low, so expect a pale appearance.
When young, it is ruby with charming pinky-purple tints on the rim. Tannins are moderate but grippy, acid is marked, and as a result, Cabernet Franc is typically fresh and bright. Medium-bodied and 12.5 - 13.0 % alcohol, this is an excellent choice for lunchtime or lightly chilled (12’C) for al fresco occasions.
It does have an affinity for oak, so cedar notes may be observed, but the T23 from Lamoreaux Landing went through 100% carbonic maceration in stainless steel, where it continued maturation for six months and is, therefore, an excellent example of red wine free from the influence of oak. The resulting fruit is crunchy and pristine.
In warmer climates (Bordeaux, Villany, Stellenbosch, Mendoza), expect jammy raspberry, more dominant blackcurrant and fewer pyrazines. Tannins will be higher, the body fuller, alcohol higher and colour deeper. Oak maturation is more likely and adds structure. Warm climate Cabernet Franc could be confused with Cabernet Sauvignon, but it should still exhibit trademark fragrance, aromatic lift, an austere, sour fruit character, and grippier tannins.
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