Cabernet Franc has a reputation for being the bridesmaid at a Bordeaux wedding of Cabernet Sauvignon and Merlot, but never the bride. But standalone Cab Franc is actually a food-friendly pairing choice, especially for savory winter stews or cassoulet.
Some of my favorite Cab Franc wines hail from cool East Coast climates in New York, New Jersey or my former home state of Pennsylvania. Of course, Cab Franc – labeled as Chinon, Bourgueil or Saumur-Champigny – also flies solo in the Loire Valley of France. An early-ripening grape, Cab Franc is already fermenting in the cellar when autumn frost settles on the vines.
Because I adore cool-climate Cab Franc, I was overjoyed to receive a sample from the Leelanau Peninsula of Michigan for Cab Franc Day, Saturday, Aug. 4. The brainchild of Lori Budd at Dracaena Wines in Paso Robles, California, Cab Franc Day celebrates everything wonderful about this grape. Hope you can join the #CabFrancDay Twitter chat on Aug. 4, starting at 5 pm PT/8 pm ET. Simply follow the hashtag.
Please note that while the wine for this post was provided, opinions are my own.
The region and the winery
Designated an American Viticultural Area (AVA), the Leelanau Peninsula is home to 25 wineries. The peninsula extends about 30 miles from the western side of the Lower Peninsula of Michigan into Lake Michigan. It’s often referred to as the “little finger” of the mitten-shaped Lower Peninsula. Steep terrain and large bodies of water produce a milder climate than the more temperate areas further inland. The peninsula is also a productive region for apples and cherries.
Bel Lago, which means “beautiful lake” in Italian, is a winery and cidery located on the west shore of Lake Leelanau, in the center of the peninsula, about 18 miles northwest of Traverse City. Bel Lago’s vineyards were first planted in the late 1980s and its tasting room opened in 1999. They grow more than 100 grape varieties at vineyards in nearby Cedar and in Northport, near the shores of Lake Michigan. Varieties include popular grapes such as Pinot Grigio, Chardonnay, Cabernet Franc, Pinot Noir, Gewurztraminer and Riesling, and several rare varieties like Auxerrois, Siegerrebe and Cayuga White.
One of Bel Lago’s defining characteristics is their focus on extended barrel aging of certain varieties. They produce between 17,000 and 20,000 cases a year for their own winery and for several custom clients.
The wine: 2017 Bel Lago Reserve Cabernet Franc, Leelanau Peninsula AVA
100% Cabernet Franc
After blending Cab Franc for more than two decades, Bel Lago’s winemakers began producing this varietal on its own several years ago as a small-batch, reserve wine. This reserve wine is aged 39 months in French and American oak barrels.
My tasting notes: Ruby with a purplish hue. Woodsy aromas with tart cherry, violet and thyme. On the palate, I get thyme and rosemary upfront, followed by tart cherry, a lingering cranberry note, and a sprinkle of pepper at the end of a long finish. Medium+ acidity. Smooth tannins. Alcohol: 13.5%. Price: $48. Medium-bodied, complex and oh-so food friendly (see below). The 2017 vintage is available online and in Bel Lago’s tasting room.
Suggested pairings: Sipping this wine made me crave Thanksgiving dinner, again. Roasted turkey, herbed stuffing, cranberry sauce – you get the picture. That said, the Bel Lago was stunning with this herby chicken stew. Flavors in the stew blended seamlessly with flavors in the wine. If you’re looking to pair red wines and poultry, Bel Lago’s Cab Franc is a good place to get started.
Any day you’re pouring a Cab Franc is Cab Franc Day. Make it a good one!
Wonderful article. I am so glad you enjoyed the wine and that you were paired with a cool climate Cab Franc. ! Thanks for participating in #CabFrancDay