St. Francis 2016 Cabernet Sauvignon, Sonoma
Item Number: 13 20 114 16
St. Francis 2016 Cabernet Sauvignon, Sonoma
Awarded a Double Gold Medal in the San Francisco Chronicle Wine Competition!
About St. Francis 2016 Cabernet Sauvignon, Sonoma
For over 30 years, St. Francis Winery has produced top-quality varietal wines from superior mountain and valley vineyards in Sonoma County, earning a reputation for bold, fruit-forward wines that showcase the terroir unique to Sonoma.
The grapes for the Sonoma County Cabernet Sauvignon originate from four different appellations within Sonoma County. These carefully selected vineyards contribute individual qualities to the finished wine. For this thick-skinned and lateripening variety, harvest often occurs from late October through November. All grapes are hand harvested, gently
destemmed and crushed, then undergo fermentation separately by variety in temperature-controlled tanks. After both primary and malolactic fermentation are complete, the wines are each racked to their own barrel lot. Then the blend is made and the wine matures in bottle prior to release. The blend is 84% Cabernet Sauvignon, 9% Merlot, 3% Petit Verdot and the remainder Malbec, Mourvedre and Syrah and aging is 18 months in French oak.
This wine was awarded a Double Gold Medal in the San Francisco Chronicle Wine Competition. They said "Classic aromas and flavors of ripe black currant, spicy tobacco and cedar are accompanied by full body and firm structure."
Wine Spectator said "Lively, with brambly loganberry and blackberry compote notes that maintain a juicy edge as licorice snap and sweet toast accents flash on the finish."
The Wine Advocate said "The 2016 Cabernet Sauvignon Sonoma County is opaque ruby-black with a nose of blackcurrant, blueberries and black cherries with touches of leather, cedar, dried herbs and turned earth. The palate is full-bodied with firm, chewy tannins, decent freshness and a spicy finish."
The grapes for the Sonoma County Cabernet Sauvignon originate from four different appellations within Sonoma County. These carefully selected vineyards contribute individual qualities to the finished wine. For this thick-skinned and lateripening variety, harvest often occurs from late October through November. All grapes are hand harvested, gently
destemmed and crushed, then undergo fermentation separately by variety in temperature-controlled tanks. After both primary and malolactic fermentation are complete, the wines are each racked to their own barrel lot. Then the blend is made and the wine matures in bottle prior to release. The blend is 84% Cabernet Sauvignon, 9% Merlot, 3% Petit Verdot and the remainder Malbec, Mourvedre and Syrah and aging is 18 months in French oak.
This wine was awarded a Double Gold Medal in the San Francisco Chronicle Wine Competition. They said "Classic aromas and flavors of ripe black currant, spicy tobacco and cedar are accompanied by full body and firm structure."
Wine Spectator said "Lively, with brambly loganberry and blackberry compote notes that maintain a juicy edge as licorice snap and sweet toast accents flash on the finish."
The Wine Advocate said "The 2016 Cabernet Sauvignon Sonoma County is opaque ruby-black with a nose of blackcurrant, blueberries and black cherries with touches of leather, cedar, dried herbs and turned earth. The palate is full-bodied with firm, chewy tannins, decent freshness and a spicy finish."
Wine Details
- Alcohol % 14.0%
- Bottle Size 750 ml
- Wine Type Red
- Country United States
- Region California
- Appellation Sonoma
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