2020 Rasam Cabernet Franc Red Wine

The 2020 wines are of very high quality as the fruit was healthy and high in polyphenolic concentration, as well as acidity. The growing season started with a dry winter, followed by a dry spring. The summer was hot and we had a few intense rainstorms during February. March was the warmest and driest March we have had in 50 years, which accelerated the harvest and helped us finish harvest 10-15 days sooner than the last years. Across all varieties we had quite uniform maturity, which led to a outstanding quality in almost varietals, but especially with Malbec and Cabernets. We had low yields in Pinot Noir and Chardonnay due to late frosts and Zonda winds in spring. We expect that this year’s wines will be a little fresher than the last couple years due to the fact we have obtained most wines with lower pH and nice natural acidity improving wine’s aging potential. Pablo Martorell and the winery team are very happy with the quality of the wines obtained in this challenging vintage.

Originally from the Libournais region of Bordeaux, this is one of the major red varietals worldwide. Cabernet Franc is commonly compared to Cabernet Sauvignon, and not without justification; the Cabernet Sauvignon variety is the result of a cross between Cabernet Franc and Sauvignon Blanc grapes. But in the vineyard, Cabernet Franc ripens at least a week earlier than Cabernet Sauvignon. With its thin skin and low acidity, it is also known for its hardiness in many regions.

However, in Mendoza and especially in the Uco Valley, it typically expresses notes of green bell pepper combined with raspberry, cassis, tobacco, and floral notes. It is currently the second most planted grape variety at The Vines of Mendoza, and we are extremely pleased with its expression and quality.

Cabernet Franc

With roots firmly planted in the Bordeaux region of France, Cabernet Franc has since ventured out into the wine world to become an international variety that shows remarkable diversity in vineyards across the globe. In Argentina, this rugged, early-ripening grape claims almost 2300 acres of vineyard space with our own Vines of Mendoza boasting 115 acres intentionally devoted to Cab Franc. It’s no secret that most consumers and connoisseurs associate the beloved Malbec grape with Argentina first and foremost, yet Argentinean Cabernet Franc is quickly garnering the recognition and celebration of enthusiasts near and far. While current trends show that over half of the country’s Cab Franc is still consumed locally, the export market is rapidly gaining ground as producers proudly plant more vineyard space to this charming red wine grape.

Cabernet Franc – The Grape: Surprisingly, it was Cabernet Franc and Sauvignon Blanc that were accidentally crossed back in the 1700s to produce today’s eminent Cabernet Sauvignon grape. Versatile and spunky, Cab Franc shines bright in many Bordeaux-themed blends where it adds aromatic interest and bright acidity, while also handling itself with elegance and abundant style as a single varietal. When Cab Franc is built and bottled as a varietal wine its quick to make new friends with its easy-going approachable style, softer palate profile and sweet and Savory aromas. In the glass, Cab Franc typically shows pale ruby to darker purple hues, with a medium-body, dry profile and often lively acidity combined with somewhat lower levels of tannin in cooler climates.

Cabernet Franc – Flavour and Aromatic Profile: It brings a soft, velvety texture on the palate with a heady mix of red and black fruit character. Expect, blackberry, red currant, raspberry, cherry and often peppery spice, tobacco leaves along with floral, herbal or mineral-driven tendencies to generously make their way into the glass. One classic characteristic of many regionally derived Cabernet Francs that stands out like an aromatic beacon in blind tastings is a spicy, green bell pepper scent. This green quality can make it an exceptional pairing wine for more pungent fare like wild game, lamb, or duck.

Cabernet Franc – Easy Pairing Partners: Cabernet Franc’s elevated acidity and moderate tannins give it a leg up for pairing with a wide range of cuisines. A remarkably food-friendly wine, the herbal undertones of the wine itself lends a complementary pairing with many dishes inspired by fresh, seasonal herbs, veggies or mushroom themes. It is also quite capable of being a carnivore’s dream. The rich body and mouthwatering acidity of Cab Franc show well against the backdrop of roasted lamb, grilled steak, pork tenderloin, and the zippy acid levels give zesty tomato-based barbecue sauce the green light on poultry, beef, or pulled pork sliders.

Fermentation Curve

Making Red Wine