Cabernet Franc, Wild Oak Vineyard, Sonoma Valley (2013)
Cabernet Franc is an elegant, flavorful grape that is often a key component in classic Bordeaux-style blends. This full-bodied wine has flavors and aromas of blueberry compote, wild blackberry, leather and tobacco. Plush and soft on the mid-palate with a note of cocoa powder on the lengthy finish, this is a balanced and structured wine.
Cabernet Franc thrives in our Wild Oak Estate Vineyard, located at the foot of the Mayacamas Mountains in Sonoma Valley, a historic wine-growing region. This valley’s warm summer days are tempered by cool, breezy evenings; ideal conditions for growing intensely flavored fruit.
High quality, outstanding fruit characteristics and generous yields describe the 2013 harvest. Harvest started slightly earlier than previous years after an ideal growing season that provided optimum temperatures for grapes to ripen. We had a wealth of sunshine and consistently warm days and cool nights, allowing the fruit ample time to develop full, rich flavors with great color and balance.
The grapes are hand-sorted and undergo a five-day cold soak before fermentation to extract optimal color and flavor. After primary fermentation, the wine is pumped into 100% French Oak barrels, where it undergoes natural malolactic fermentation, followed by 20 months of aging. Before bottling, we blend in a small amount of Cabernet Sauvignon and Malbec to add depth and complexity.
Grand Harvest Competition
WARM FRENCH LENTIL SALAD WITH BACON & HERBS
Warm French Lentil Salad:
• 1 cup green or French lentils
• 2 cups low sodium or homemade chicken broth
• ¼ teaspoon salt, plus more to taste
• Freshly ground black pepper
• 4 ounces bacon (about 4 thick-cut slices),
cut into small pieces
• 2 large shallots, cut in half and thinly sliced
• 4 cloves garlic, minced
• 2 large sprigs rosemary, leaves stripped and minced
• 3 large sage leaves, minced
• 2 tablespoons capers, roughly chopped
• ½ cup Italian parsley leaves, roughly chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• ½ tablespoon balsamic vinegar
Wash and rinse the lentils. Put in a small saucepan and cover with chicken broth. Bring to a boil then lower to a simmer and cook until just tender, about 20 to 25 minutes. Add extra water while cooking if the liquid gets low. Drain the lentils and return them to the pot. Stir in the salt.
While the lentils are cooking, place bacon in a heavy pan over medium heat until crispy. Drain most of the fat out of the pan, then add the shallots, garlic, rosemary and sage. Cook for 2 to 3 minutes or until the garlic is fragrant and the shallots are tender but not soft. Remove from heat.
In a separate bowl, whisk olive oil, mustard and balsamic vinegar together until emulsified.
Toss dressing with the warm lentils, then stir in the bacon and shallot mixture followed by the chopped capers and parsley. Season with salt and pepper to taste.
Recipe created by St. Francis Executive Chef Bryan Jones