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Peter Franus 2005 Napa Valley Cabernet Sauvignon
Quick Overview
A vibrant, brilliant, dark ruby color announces the depth of the wine. A kaleidoscope of aromas follows - black cherry, cassis, bay, dried herb, earth, allspice, and sweet vanilla. The wine is pure and classic, with a natural acidity that keeps the wine bright and food friendly. The fullness of the mouth is brought in check with the firmness of the structure.
Product Description
Winemakers Notes - Peter Franus
"Just look at the production numbers below. We often fail to emphasize the miniscule quantities of wine we produce from some of the finest growers out there. Throw in nearly 30 years of winemaking experience and the results are very limited wines with distinctive personalities that end up in the best restaurants and shops in the US and Canada.
Since 1996 I have worked with Terry Wilson and his vineyard, Rancho Chimiles, located in Wooden Valley on the south east of Napa Valley. I say the same thing every year - meticulous, attention to detail, impeccable, fastidious. For example, he works the vine's canopy to allow proper light exposure as well as protection from afternoon sun. I can assure you, this is no simple task. His hard work provides amazing consistency and the resulting wines are always dense, concentrated, and complex with layers of flavor.
Although I began with a small amount of fruit from Truchard Vineyards in 2004, I made a serious commitment in 2005. When I saw the gorgeous western exposure hillside vineyard in northern Carneros, I was confident it would be the site to provide me with outstanding grapes. My intuition was correct. I also appreciate Jo Ann and Tony Truchard's warm, generous, easygoing personalities, even in the throes of a hectic harvest. I happen to be one of those who believe those traits somehow express themselves in the grapes and ultimately the wine.
In 2005, late spring rains delayed flowering of the vines, but the summer months were mild with near perfect conditions. The cool late summer rattled nerves, but the long slow ripening without the typical heat spikes during harvest resulted in long hang time and wonderful flavor and color concentration in the grapes. Harvest of Cabernet began essentially three weeks later than 2004.
We tend to taste wine on its own. Big mistake. To prove my point I just grabbed a piece of cheese and then a spoon of last night's pasta sauce. Food, fat, and red wine. There's a reason they work together!"
Vineyards: Rancho Chimiles, Truchard Vineyard
Composition: 88% Cabernet Sauvignon, 12% Cabernet Franc
Harvest Date: October 6, 18, 19
Fermentation: 18 days, up to 85 degrees
Maceration: 25 days average
Oak aging: 18 months, 100% French oak (60% new)
Production: 1052 cases 750ml
Best from 2010 through 2017.
"Just look at the production numbers below. We often fail to emphasize the miniscule quantities of wine we produce from some of the finest growers out there. Throw in nearly 30 years of winemaking experience and the results are very limited wines with distinctive personalities that end up in the best restaurants and shops in the US and Canada.
Since 1996 I have worked with Terry Wilson and his vineyard, Rancho Chimiles, located in Wooden Valley on the south east of Napa Valley. I say the same thing every year - meticulous, attention to detail, impeccable, fastidious. For example, he works the vine's canopy to allow proper light exposure as well as protection from afternoon sun. I can assure you, this is no simple task. His hard work provides amazing consistency and the resulting wines are always dense, concentrated, and complex with layers of flavor.
Although I began with a small amount of fruit from Truchard Vineyards in 2004, I made a serious commitment in 2005. When I saw the gorgeous western exposure hillside vineyard in northern Carneros, I was confident it would be the site to provide me with outstanding grapes. My intuition was correct. I also appreciate Jo Ann and Tony Truchard's warm, generous, easygoing personalities, even in the throes of a hectic harvest. I happen to be one of those who believe those traits somehow express themselves in the grapes and ultimately the wine.
In 2005, late spring rains delayed flowering of the vines, but the summer months were mild with near perfect conditions. The cool late summer rattled nerves, but the long slow ripening without the typical heat spikes during harvest resulted in long hang time and wonderful flavor and color concentration in the grapes. Harvest of Cabernet began essentially three weeks later than 2004.
We tend to taste wine on its own. Big mistake. To prove my point I just grabbed a piece of cheese and then a spoon of last night's pasta sauce. Food, fat, and red wine. There's a reason they work together!"
Vineyards: Rancho Chimiles, Truchard Vineyard
Composition: 88% Cabernet Sauvignon, 12% Cabernet Franc
Harvest Date: October 6, 18, 19
Fermentation: 18 days, up to 85 degrees
Maceration: 25 days average
Oak aging: 18 months, 100% French oak (60% new)
Production: 1052 cases 750ml
Best from 2010 through 2017.
Additional Information
| Food Pairings | BBQ Tri-tip with carmelized Onions |
| Varietal | Cabernet Sauvignon |
| Accolades | 85 points -- Wine Spectator |
| Winemaker Profile | Peter Franus
Philosophy I wrote the following sentence many years ago, but it still embodies what I continue to believe. As a winemaker my greatest satisfaction comes when I see a smile and hear the simple comment, "this is delicious." At first I thought it was a comment mainly reserved for Zinfandel, and in that sense Zinfandel has been a wonderful educator. It reaffirmed my notion that wine is a sensual experience, and my goal remains to provide as much pleasure as I can, whatever the wine. The Wines All the great wines I have ever enjoyed have several features in common - richness, complexity, harmony, and an invitation to come back for more and discover something new with each taste. I personally enjoy wines that are elusive, ones that you cannot quite put a finger on or explain completely. These thoughts guide my winemaking style. I have a great respect for tradition, and I rely largely on intuition and feelings to guide my winemaking decisions. I try to intervene as little as possible in a wine's evolution. I made my first Franus wine in 1987, a Zinfandel. I added Cabernet Sauvignon to the line-up in 1992, and then began producing a small amount of Sauvignon Blanc in 1996. The Vineyards Distinctive wines can only come from outstanding fruit which is limited to certain unique sites and microclimates. Grapes from these sources do not require a lot of manipulation and have the greatest potential to produce the most exciting wines on the market today. I have the good fortune to work with some of the best growers anywhere who are pleased when their grapes do not disappear in massive blends. The Winemaker I grew up in Greenwich, Connecticut and graduated from the University of California at Berkeley with a degree in journalism. My increasing passion for wine led me to enroll in the viticulture and enology program at Cal State Fresno in 1978. I worked at Chalone, Veederhills Vineyard (Hess/William Hill) and Chateau St. Jean before going to Mount Veeder Winery in 1981 where I was winemaker until the end of 1992. At the same time I worked for Franciscan Vineyards from 1989 through 1992. At Mount Veeder I developed a great love for Zinfandel which the winery produced through 1982. It became the inspiration and the opportunity for my first wine, a Zinfandel, in 1987. |
| Case Price | Buy 6 for $ 45.60 each -- 5% discount Buy 12 for $ 43.20 each -- 10% discount Mix and match for quantity discount |
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