"Because Cabernet Franc is still an emerging varietal in the U.S., consumers can find wines with a lot of flavor and great texture at reasonable prices. We sell a couple of them [at Spago] and I find that they go very well with the cuisine. They are full-bodied enough for Cabernet Sauvignon lovers to appreciate yet offer a simple, food-friendly style at a very good value."
-Michael Bonarccorsi, Wine Director of Wolfgang Puck's Spago

Cabernet Franc traces its ancestry, as do most grapes in the Medoc region of Bordeaux. This grape was imported during the first century A.D., but it wasn't until the eighteenth century that the name 'Cabernet' began to be used. Lighter and fruitier than its Cabernet Sauvignon relative, Francs often have cherry, blackberry, and vanilla aromas. The tannin is soft and gentle, and the finish is smooth.

Harvested in early October our 2001 Cabernet Franc is an elegant wine, reminiscent of those produced in the Loire Valley in France. A deep ruby-plum colored wine which exhibits bright cherry and pepper aromas and flavors, soft silky tannins, with hints of smoke and leather. 100% Cabernet Franc, this style is food friendly, pairing well with roasts, grilled meats, and fish steaks.