{"title":"Cabernet Franc","description":"\u003cp\u003e\u003cspan\u003eCabernet Franc is a black-skinned grape variety primarily known for its contribution to the complex, savory bouquets of Bordeaux blends, and it thrives as a varietal wine in the Loire Valley, France. It often presents a lighter body with floral and herbaceous notes, complemented by a distinctively crisp acidity and a texture that speaks to its Loire Valley terroir, where the moderate climate and diverse soils amplify its elegance and aromatic complexity.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"buckel-family-wines-cabernet-franc-2022","title":"Buckel Family Wines Cabernet Franc 2022","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Buckle","offers":[{"title":"Default Title","offer_id":45946206388447,"sku":"","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6110437.jpg?v=1718157275"},{"product_id":"durigutti-proyecto-las-compuertas-cabernet-franc-2022","title":"Durigutti Proyecto Las Compuertas Cabernet Franc 2022","description":"\u003cp\u003eSmall production Mendoza Cabernet Franc! This is somewhere in between Loire and California in style; the pyrazines are present but ripe and the wine does not see oak. Fun and unexpected. Organically grown.\u003c\/p\u003e","brand":"CTS","offers":[{"title":"Default Title","offer_id":46830657405151,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P3140681.jpg?v=1743281458"},{"product_id":"bodet-herold-clos-durandiere-saumur-rouge-2021","title":"Étienne Bodet “Clos Durandiere” Saumur Rouge 2021","description":"","brand":"Harvest","offers":[{"title":"Default Title","offer_id":47097343377631,"sku":null,"price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7011440.jpg?v=1751430646"},{"product_id":"domaine-des-closiers-saumur-champigny-les-trezellieres-2020","title":"Domaine des Closiers Saumur-Champigny Trezellieres 2020","description":"","brand":"Natural","offers":[{"title":"Default Title","offer_id":47251619053791,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8201772.jpg?v=1755745051"},{"product_id":"echeverria-no-es-pituko-cabernet-franc-2023","title":"Echeverria “¡No es Pituko!” Cabernet Franc 2023","description":"","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":47411864273119,"sku":null,"price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9171959-2.jpg?v=1758144722"},{"product_id":"passionate-montesco-piefranc-cabernet-franc-2022","title":"Passionate Wines Montesco “Piefranc” Cabernet Franc 2022","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe Land\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003eMontesco’s “Piefranc” comes from\u003c\/span\u003e\u003cspan class=\"s2\"\u003e \u003c\/span\u003eSan Pablo, Tunuyan \u003cspan class=\"s2\"\u003ein the Uco Valley, one of Argentina’s most distinctive high-altitude zones. Vineyards sit around 1,100–1,200 meters on the Andean alluvial fan, where poor, fast-draining soils of gravel, sand, and angular stones force Cabernet Franc to dig deep. Large boulders and fractured river rock define much of the site, limiting vigor and naturally lowering yields. Cool mountain winds, intense solar radiation, and wide diurnal swings preserve freshness and aromatic lift—key for a variety that can easily tip into greenness or over-ripeness elsewhere. Farming leans toward minimal intervention, with careful canopy work and low chemical use to protect acidity and maintain purity in the fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe Wine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003ePiefranc is vinified with a light touch to highlight the variety’s floral, herbal, and mineral character rather than push for extraction or oak impact. Fermentation occurs with native yeasts,  in concrete, allowing for gentle tannin development and clarity of fruit. Élevage is similarly restrained, relying on older wood or concrete to avoid masking the site’s freshness. The 2022 vintage shows ripe blackberry, cassis, and dark cherry layered with violet, fresh tobacco, and a subtle graphite edge from the stony soils. The palate is medium-bodied, bright, and linear, with fine, polished tannins and a cool, savory finish. It reads as a precise, lifted Cabernet Franc—more Loire-inspired in structure, but uniquely shaped by Uco Valley altitude and intensity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe People\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003ePassionate Wines is the project of Matías Michelini, a central figure in the Uco Valley’s movement toward site-transparent, low-intervention winemaking. Michelini farms and vinifies with a philosophy of energy, tension, and minimal manipulation, always aiming to express place over power. His Montesco label focuses on mountain fruit from higher, rockier parcels, often working with concrete, native yeasts, and limited sulfur. Piefranc reflects his style clearly: aromatic, vertical, and shaped by the altitude of Los Chacayes. Michelini’s work has helped define a new generation of Argentine wines—ones that prioritize freshness, texture, and terroir nuance rather than the heavy, oak-driven styles that once dominated the region.\u003c\/span\u003e\u003c\/p\u003e","brand":"Empire","offers":[{"title":"Default Title","offer_id":47451250589919,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB120220.jpg?v=1763256327"},{"product_id":"de-martino-cabernet-franc","title":"Don Martino Viña Violeta Cabernet Franc 2023","description":"","brand":"Sauce","offers":[{"title":"Default Title","offer_id":47512686100703,"sku":null,"price":21.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA280062.jpg?v=1761766659"},{"product_id":"nathan-k-primeur-cabernet-franc-2024","title":"Nathan K. “Primeur” Cabernet Franc 2024","description":"\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLand:\u003c\/strong\u003e Nathan K. Wines are rooted in the cool climate and fertile soils of the Finger Lakes region, particularly near Seneca Lake where Nathan Kendall founded his winery. This area is renowned for its ability to support cool-climate varietals such as Riesling, Pinot Noir, and Chardonnay, which thrive in the long growing seasons and are shaped by the unique terroir of the region.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWine:\u003c\/strong\u003e The 'Primeur' Cabernet Franc is a vivid expression of Nathan Kendall's minimalist philosophy, focusing on terroir-driven characteristics. Through natural, spontaneous fermentation and extended lees aging, the wine emphasizes the inherent qualities of the Cabernet Franc grape, offering a nuanced, elegant profile typical of the best Finger Lakes wines. This approach ensures that the wine reflects the specificities of its environment, presenting a balanced and restrained style.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeople:\u003c\/strong\u003e After years of global winemaking experience, from Sonoma to Mosel, Nathan Kendall returned to his native Finger Lakes to produce wines with a distinct sense of place. His work, including the 'Primeur' Cabernet Franc, exemplifies a commitment to local viticulture and a deep respect for the wine traditions of the region. Additionally, his collaboration with Pascaline Lepeltier on the Chëpīka project highlights a shared dedication to reviving and celebrating the historical wine styles of the Finger Lakes, bringing a fresh perspective to this rich viticultural heritage.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":48422156370143,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2050810.jpg?v=1770417694"},{"product_id":"cuchillo-de-palo-casa-de-herrero-cabernet-franc-2023","title":"Cuchillo de Palo Casa de Herrero Cabernet Franc 2023","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe Land\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003eSourced from the coastal edge of Chile’s Maule Valley, this Cabernet Franc comes from dry-farmed vines rooted in decomposed granite with patches of clay. The vineyards sit at moderate elevation, where ocean-influenced nights preserve acidity and extend the growing season. The region’s Mediterranean climate—sunlit days, cool evenings, and minimal rainfall—produces structured, vibrant reds with restrained alcohol and firm natural balance. Maule’s old-vine, unirrigated sites continue to be a wellspring for fresh, terroir-driven wines with minimal intervention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe Wine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA powerful blend of 96% Cabernet Franc, 4% Malbec\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, this 2022 vintage was fermented with native yeasts and aged in neutral barrels to preserve varietal purity. Fully destemmed, with a short cold soak and gentle extraction during fermentation, it offers a lean, focused profile: red currant, dried herbs, graphite, and a touch of green spice. Alcohol sits at 13.5%, with fine tannins and a linear acidity that carries through the finish. No new oak, no filtration—just a clean, transparent take on the variety. This is Cabernet Franc in a fresh, Loire-inspired mold, with Chilean intensity and lift.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe People\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003eCuchillo de Palo is the personal project of Rodrigo Romero, a winemaker focused on low-intervention wines that reflect site over style. Working with small growers in Maule, Romero sources from heritage vineyards often overlooked by larger producers. His hands-off approach—native ferments, neutral aging, no fining or filtering—prioritizes clarity of place. The label “Casa de Herrero” nods to the Spanish proverb about the blacksmith’s house lacking a proper knife—a quiet acknowledgment of craft over show.\u003c\/span\u003e\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":48546718318815,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2270995.jpg?v=1772229326"},{"product_id":"durigutti-proyecto-las-compuertas-cabernet-franc-2023","title":"Durigutti Proyecto Las Compuertas Cabernet Franc 2023","description":"\u003cp\u003eSmall production Mendoza Cabernet Franc! This is somewhere in between Loire and California in style; the pyrazines are present but ripe and the wine does not see oak. Fun and unexpected. Organically grown.\u003c\/p\u003e","brand":"CTS","offers":[{"title":"Default Title","offer_id":48553057583327,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2281002.jpg?v=1772326757"},{"product_id":"rias-wines-cabernet-franc-2024","title":"Ria's Cabernet Franc 2024","description":"","brand":"Few \u0026 Far Wine Co","offers":[{"title":"Default Title","offer_id":48908906954975,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P4141322.jpg?v=1776214015"},{"product_id":"fabien-jouves-mas-del-perie-tu-vin-plus-aux-soirees-rouge-2024","title":"Fabien Jouves Mas del Perie Tu Vin Plus aux Soirées Rouge 2024","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003cbr\u003eCahors is the historic home of Malbec, famous for dark, tannic reds once called the black wine of Cahors. This is the playful opposite. Fabien Jouves farms on the causse, the high limestone plateau above the town, where his vines sit around 300 to 350 meters on clay and limestone, higher and cooler than the valley floor. That altitude and the limestone bring freshness and lift to Malbec, which is exactly what a wine like this is after: bright fruit and drinkability rather than weight and grip.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003cbr\u003eA Malbec-led red with a little Cabernet Franc, made in a light, juicy, natural style using partial carbonic maceration, which pulls out fruit and keeps tannins soft. It is farmed biodynamically, fermented with native yeasts, aged in concrete and old barrels, and bottled unfined, unfiltered, and with very little added sulfur. The result is a bright, glou-glou red: crunchy blueberry and blackberry, violets, black pepper, and a fresh, peppery snap, over low tannin and juicy acidity. The name is a wink, roughly \"you do not come to parties anymore”. This is a very quaffable, perfectly fresh and delicious summertime red wine. Serve it with a chill and drink it outside.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003cbr\u003eFabien Jouves studied winemaking in Bordeaux before taking over his family's estate, Mas del Périé, near Cahors in 2006. He farms biodynamically and works with minimal intervention across a range that runs from serious, age-worthy single-parcel Malbecs to fun, low-intervention cuvées like this one. The whole project is about showing what Cahors and Malbec can be beyond the region's dark, tannic reputation: fresher, more transparent, and alive. The cheeky labels are part of the point.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003cbr\u003eA casual, chillable red for easy food and good company. Pour it with charcuterie and cornichons, a burger, roast chicken, pizza, or a picnic spread. The low tannin and bright acidity make it flexible and forgiving, and a short chill turns it into an ideal warm-weather red. Open it, pour it, and don't overthink it.\u003c\/p\u003e","brand":"Benny and Zoid","offers":[{"title":"Default Title","offer_id":50108504506591,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6140371.jpg?v=1781563887"},{"product_id":"chateau-les-carmes-haut-brion-2025-bordeaux-en-primeur","title":"Chateau Les Carmes Haut Brion 2025 [Bordeaux En Primeur]","description":"\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e This is a Bordeaux Futures item. \u003cstrong\u003eEstimated Arrival Fall 2028\u003c\/strong\u003e. However, you'll never get a better price on this great vintage of Bordeaux. \u003c\/p\u003e\n\u003cp\u003e*Price does not include possible tariffs. Tariffs will be collected on arrival if we have to pay them - we are hopeful that they will no longer be in affect by 2028*\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eChâteau Les Carmes Haut-Brion 2025 — Pessac-Léognan\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eScore references:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Vinous 96–98, Decanter 97, Neal Martin 95–97.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLes Carmes Haut-Brion is one of the most distinctive wines in Bordeaux, and 2025 looks like another exceptional vintage. The blend is Cabernet Franc-led, with significant whole-cluster use, and the resulting wine is aromatic, spicy, mineral, and highly individual. Expect dark fruit, florals, graphite, spice, savory herbs, and a lifted, almost Burgundian sense of perfume. This is not conventional Bordeaux, and that is exactly why we love it. For collectors who want Bordeaux with energy, identity, and modern elegance, Les Carmes is a must.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003cdiv class=\"col-12 mt-4\"\u003e\n\u003cdiv class=\"d-flex mb-4\"\u003e\n\u003cp\u003e\u003cstrong\u003eHow futures work\u003c\/strong\u003e: Many great chateaux of Bordeaux release a portion of wines from the latest vintage in the spring after harvest. Critics and other industry players flock to Bordeaux in April for barrel tastings to score the wines and judge the vintage as a whole. We are offered wines as they release prices over the next couple of months knowing that these won't arrive for 2+ years after we order them. However, once the wines release the prices will usually be much higher.\u003c\/p\u003e\n\u003cp\u003eAs a retail shop we have to pay a few months after we order these wines, so we offer the bottles for sale to help fund that payment, and in exchange we take a very low margin. When the wines arrive the purchasers have the benefit of owning bottles which will age for decades at a great price. And any bottles which were not purchased from us go into our inventory where we are able to charge higher margin thanks to the futures price being so low. \u003c\/p\u003e\n\u003cp\u003eTLDR: You pay for wines 2 years before you get them, but there'll never be a lower price. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Misa Colorado","offers":[{"title":"Default Title","offer_id":50110297211103,"sku":null,"price":116.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/y_862bfb46-4c97-4d91-b68b-7de4e2e8e547.jpg?v=1781284755"},{"product_id":"chai-de-la-dive-saumur-rose-2025","title":"Chai de la Dive Saumur Rosé 2025","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\u003cp\u003eChai de la Dive is a collaborative project born from Saumur's tightest circle of serious winemakers. The fruit comes from organically farmed Cabernet Franc vineyards in three southern Saumur communes — Berrie, Puy-Notre-Dame, and Montreuil-Bellay — on a mosaic of limestone-rich soils with clay, sand, and silt influences. These are the same tuffeau-underlain grounds that produce the Loire's most compelling Chenin Blanc and Cabernet Franc, worked by growers who share the project's commitment to organic viticulture. The rosé is not an afterthought but a deliberate expression of what Cabernet Franc does on this limestone when handled with precision.\u003c\/p\u003e\u003ch3\u003eThe Wine\u003c\/h3\u003e\u003cp\u003e100% Cabernet Franc, bone-dry. The 2025 shows what serious Loire rosé looks like: red currant, wild strawberry, crisp citrus, and chalk minerality, with a taut, saline finish. No residual sugar, no softening — this is a wine for the dinner table rather than the deck. Serve well chilled at around 48 to 50°F and give it ten minutes in the glass to open.\u003c\/p\u003e\u003ch3\u003eThe People\u003c\/h3\u003e\u003cp\u003eChai de la Dive is a joint venture between Romain Guiberteau, his daughter Camille, her partner Alex Crochet, and Brendan Stater-West — an unusually talented group of collaborators by any measure. Guiberteau trained under Nady Foucault of Clos Rougeard before building his own estate on the hill of Brézé; Stater-West trained under Guiberteau before launching his own project in 2015. The project sources from organically farmed vineyards beyond the partners' own estates and applies the same minimal-intervention principles that define their individual wines. A small-production collaboration worth knowing about.\u003c\/p\u003e\u003ch3\u003eFood Pairing\u003c\/h3\u003e\u003cp\u003eGrilled branzino with lemon and capers, summer salads with melon and prosciutto, fresh ricotta with good olive oil and sea salt, or a light tuna tartare with cucumber and sesame. A rosé that has the structure and focus to earn a place at a real meal rather than just before one.\u003c\/p\u003e","brand":"Harvest","offers":[{"title":"Default Title","offer_id":50138394296543,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6170425.jpg?v=1781758438"},{"product_id":"brendan-stater-west-samur-rouge-2024","title":"Brendan Stater-West Saumur Rouge 2024","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\u003cp\u003eSaumur's Cabernet Franc grows on the chalky tuffeau limestone soils that define the hill of Brézé and the surrounding communes, producing lighter, more angular reds than the alluvial plains further north in Chinon or Bourgueil. Brendan Stater-West farms a little over half a hectare of Cabernet Franc at a site called La Ripaille on that limestone ground, where thin soils and cool, airy conditions keep the fruit fresh and the alcohol modest. Loire Cabernet Franc at this elevation and on this substrate tends toward iron, wildflowers, and red berry rather than the riper, more extracted styles of warmer climates — which is exactly the point.\u003c\/p\u003e\u003ch3\u003eThe Wine\u003c\/h3\u003e\u003cp\u003e100% Cabernet Franc from the La Ripaille plot, farmed organically. Infusion-style maceration with indigenous yeasts, aged in stainless steel with no oak and no additions beyond minimal sulfur before bottling. The 2024 Loire vintage brought mildew pressure through a wet growing season, but Saumur was among the better-positioned appellations, and careful sorting produced something precise and lively. Fresh cassis, crushed blackberry, violets, and iron-tinged chalk, with fine-grained tannins and a clean, saline finish. Meant to be drunk sooner rather than later, at a temperature closer to 60°F than 65°F.\u003c\/p\u003e\u003ch3\u003eThe People\u003c\/h3\u003e\u003cp\u003eBrendan Stater-West is an American from Oregon who moved to France in 2007, learned the craft working in Saumur, and trained under Romain Guiberteau before launching his own small estate in 2015. He bottled his first vintage in 2017. The wines are deliberately minimal: organic farming, infusion-style extraction, stainless steel aging, and an emphasis on freshness over power. He still collaborates with Guiberteau today — a detail that speaks to the seriousness of the work. A small producer worth keeping track of.\u003c\/p\u003e\u003ch3\u003eFood Pairing\u003c\/h3\u003e\u003cp\u003eGrilled lamb chops with rosemary, duck rillettes on toast, roasted beets with goat cheese and walnuts, or a good cheeseburger with mustard. Serve cool. This is not a cellar wine — open it while the fruit is alive.\u003c\/p\u003e","brand":"Harvest","offers":[{"title":"Default Title","offer_id":50139429175519,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6170423.jpg?v=1781758257"},{"product_id":"fabien-jouves-you-f-k-my-wine-2025","title":"Fabien Jouves “You F\u0026@k My Wine?” 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCahors is the historic home of Malbec, famous for dark, tannic reds once called the black wine of Cahors. This is the playful opposite. Fabien Jouves farms on the causse, the high limestone plateau above the town, where his vines sit around 300 to 350 meters on clay and limestone, higher and cooler than the valley floor. That altitude and the limestone bring freshness and lift to Malbec, which is exactly what a wine like this is after: bright fruit and drinkability rather than weight and grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA Malbec-led red with a little Cabernet Franc, made in a light, juicy, natural style with partial carbonic maceration, which pulls out fruit and keeps tannins soft. It is farmed biodynamically, fermented with native yeasts, aged in concrete and old barrels, and bottled unfined, unfiltered, and with very little added sulfur. The result is a glou-glou red: crunchy blueberry and blackberry, violets, black pepper, and a fresh, peppery snap, over low tannin and juicy acidity. The name is a wink, a jokey provocation printed right on the label. This is a very quaffable summertime red. Serve it with a chill and drink it outside.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFabien Jouves comes from an old farming family on the Cahors causse and made his first cuvee under the Mas del Perie label in 2006, on some of the highest slopes in the appellation. He farms around 21 hectares organically and biodynamically, at the junction of the Quercy plateau and Cahors, and has become one of the leading young natural vignerons of southwest France. His approach is deliberately hands-off: native yeasts, no additions in the cellar, and minimal to no added sulfur, letting old vines and limestone soils speak plainly. This cuvee is his most carefree bottling, a natural red made to be opened without ceremony.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChill it down and treat it like a picnic red. Try it with a cheeseburger, a board of saucisson and cornichons, a margherita pizza, or grilled merguez sausages. Its low tannin and juicy acidity make it easy alongside casual, smoky, and fatty food, and the light chill keeps it refreshing on a warm afternoon. This is a bottle for the porch, not the cellar.\u003c\/p\u003e","brand":"Benny and Zoid","offers":[{"title":"Default Title","offer_id":50578666422495,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7250766.jpg?v=1785128972"},{"product_id":"olga-raffault-chinon-les-picasses-2020","title":"Olga Raffault Chinon Les Picasses 2020","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMost Chinon that reaches America grows on sand and gravel terraces near the Vienne, which is why the appellation carries a reputation for light, chillable Cabernet Franc. Les Picasses is the argument against that reputation. The parcel climbs a fairly steep slope up from the riverbank, and the soil is alluvial clay over a chalk limestone base, the tuffeau that runs beneath all of Touraine. Clay holds water and slows ripening; the limestone underneath drains and drives acidity. The result is fruit with structure rather than perfume. Raffault works three soil types across 24 hectares and bottles them separately: Les Barnabés off sand and gravel, Les Peuilles off silt and clay, Les Picasses off clay and limestone. Tasted alongside each other, the three make the case for site better than any argument could.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCabernet Franc, hand-harvested and fermented in stainless steel, then moved into large neutral oak and sometimes chestnut, a traditional cask wood here. Les Picasses spends two to three years in wood, long by modern standards, and done to soften tannin rather than add flavor. It is normally released about four years after the vintage, so this 2020 arrives past the closed, awkward phase most Cabernet Franc passes through. Light garnet color that undersells what follows: cassis, dark cherry, orange zest, tobacco leaf and damp earth, with fine tannin and a long mineral finish. 2020 was warm, dry and record-early across Touraine, picking beginning in late August, with no frost. It could have produced heavy wines and did not. Nights stayed cool, and the early start caught phenolic ripeness before sugars ran away.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSettle one thing first: Olga Raffault never made the wine. She owned the estate, memorably, for many years, and her name stayed on the label. It is run today by her granddaughter Sylvie and her husband Eric de la Vigerie, with Arnaud now on the proprietor line as well. Farming is certified organic. The house method has barely moved in decades — hand harvest, stainless fermentation, long aging in old wood, late release — and that last part is the real signature. Raffault holds stock back and releases at an age most producers cannot afford to wait for, which is why the domaine has cult standing as a benchmark for Chinon terroir. Sylvie's harvest notes read like a farmer's diary rather than marketing copy: mildew in the sandy sectors, the date they started in Picasses, whether the vines were in top shape.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCabernet Franc with this much acid and fine tannin wants savory, herb-driven cooking, not char. Roast pork loin with prunes and mustard is the Loire answer, and the cherry-and-earth register meets it exactly. Duck leg confit with lentils works for the same reason: fat needs acid. Lamb shoulder braised with rosemary and white beans gives the tannin something to grip. And do not skip the goat cheese — a Sainte-Maure with a glass of this is the most Loire thing you can do at your own table. Serve it at 60 degrees.\u003c\/p\u003e","brand":"Natural","offers":[{"title":"Default Title","offer_id":51015303299295,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8090085.jpg?v=1786310850"},{"product_id":"giuseppe-quintarelli-veneto-cabernet-alzero-2018","title":"Giuseppe Quintarelli Veneto Cabernet Alzero 2018","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCabernet has no official place in Valpolicella, which is why this wine carries a Veneto IGT label instead of a DOC. The vines grow on the Quintarelli hillside at Cerè, above the town of Negrar in the Valpolicella Classico zone north of Verona, where the family holds roughly 11 hectares under vine. The slope faces east, and the soils are a mix of limestone and basalt, the calcareous rock giving the wine its line of acidity and the dark volcanic stone adding weight and a savory, almost smoky edge. The traditional Valpolicella grapes here are trained on the pergola veronese, while the Cabernet Franc, Cabernet Sauvignon and Merlot for Alzero are trained on Guyot. Cabernet Franc in particular has a long history in the Veneto, so the grape is less foreign here than the label suggests.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGiuseppe Quintarelli Alzero 2018 is Bordeaux grapes put through the Amarone process. Kermit Lynch, the US importer, gives the blend as 40% Cabernet Sauvignon, 40% Cabernet Franc and 20% Merlot. Every bunch is dried after harvest before pressing, concentrating sugar, acid and extract, and the wine ferments to around 16.5% alcohol. The importer describes aging of two to three years in French barrels followed by several more in large Slavonian oak casks, and like everything at Quintarelli it is released only when the family judges it ready. The 2018 season in Valpolicella brought a stormy, unsettled spring and a hot summer. Expect cassis and black plum paste, dried fig, graphite, cedar, tobacco and bitter chocolate, a dense but polished tannic frame, and a long finish of pencil shavings and dried herbs. This Cabernet from the Veneto will keep for decades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSilvio Quintarelli, a former sharecropper, moved his family to Cerè in 1924. His son Giuseppe, known as Bepi, took over in 1950 and turned the estate into the benchmark for traditional Amarone, with long drying, long cask aging, hand-written labels, and a refusal to release Amarone in vintages he did not trust. He was also a quiet experimenter. According to Wine Spectator, he created Alzero in 1982 and was among the first to plant Cabernet in the appellation, and he treated those French grapes exactly as he treated his Corvina. Bepi died in January 2012 at 84. His daughter Fiorenza and her husband Giampaolo Grigoli run the estate with their sons Francesco and Lorenzo, keeping the methods largely as he left them. Farming is minimally invasive, with close attention to sorting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlzero needs food with fat and depth. Braised beef short ribs finished in their own reduced sauce give the tannin something to grip, and the dried-fruit side of the wine meets the sweetness of the braise. A bone-in ribeye grilled over hardwood and sliced with flaky salt works for the same reason, the salt softening the tannin. Venison loin with a juniper and red wine sauce picks up the herbal, cedar edge of the Cabernet Franc. Afterward, a wedge of aged Monte Veronese or three-year Parmigiano Reggiano handles the alcohol better than any dessert. Decant it for a few hours and save it for the dinner where someone at the table will ask what the bottle was.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51373913080031,"sku":null,"price":615.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9120275.jpg?v=1789272793"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/collections\/image_28bd9d89-8146-4dab-a023-936668c4ab9c.jpg?v=1709699897","url":"https:\/\/danverwinemerchant.com\/collections\/cabernet-franc.oembed","provider":"Denver Wine Merchant","version":"1.0","type":"link"}