Sultry Cabernet Franc
Originally planted to use in our Bordeaux blends this heady, seductive wine obviously deserved to be bottled as a single varietal. Anyone who loves Loire Cabernet Franc or a beautiful bouquet will treasure this wine.
Williamson Sultry Cabernet Franc ®
The nose is stunning! It has style and an abundance of sultry elegance presented in a seductive fashion with an exotic roasted nut and dark fruit character. A fabulous palate. Surprisingly approachable because it is so elegant and balanced with rich, rounded dark fruits and mineral notes while ripe, supple tannins underpin the entire taste experience.
Sultry - The Name ®
Sultry - meaning a passionately warm and exciting strong sensual desire, that was the word that occurred to Bill when he was tasting our first Cabernet Franc, with its great aroma this wine is truly sensual and sultry in nature.
Sultry - The Wine
Originally planted in our home ranch vineyards to blend into our Bordeaux program the Cabernet Franc quickly showed that it deserved its own label. Bill described the nose as sultry and the name was confirmed by others who have come to love this wine.
Like Cabernet Sauvignon in some ways but Sultry undoubtedly has its own character. Its unique personality has resulted in a strong group of Cab Franc followers and so the wine will remain in our lineup for the long term. In recent times we have brought a new Cabernet Franc vineyard on line but this wine is destined to always be in short supply.
Sultry - The Food
With lower tannin levels and more distinct blueberry, raspberry and plum flavor, seductive nose and pleasingly crisp in the mouth with a nice, medium length finish, Sultry deserves to be paired with a soft, but slightly complex food. Think in terms of foods that have:
- Texture - Soft
- Flavor - Multiple, complex flavors
- Spice - Low to medium spice content
- Loves - Cream
Our Sultry Cabernet Franc likes foods with a single, delicate flavor that might include cream. Middle Eastern and Greek cuisine, couscous with ground lamb, vegetable pizza, braised lamb shanks, short ribs or lamb stew. This wine will pair with almost all meats, red or white and especially creamy dishes such as stroganoff or crème brulée. More . . .
About Cabernet Franc
One of the genetic parents of Cabernet Sauvignon, Cabernet Franc, also known as Bouchet, is globally a major red grape variety. Usually used for blending with Cabernet Sauvignon and Merlot in the Bordeaux style, it can also be vinified alone, as in the Loire's Chinon and in the Williamson Sultry.
Known for its Raspberry varietal aroma, it also presents a refreshing touch of blackcurrant leaf. Its other most commonly described aromas are strawberry, gooseberry and licorice violet.
In the mouth its viscosity is a delight, less tannic and astringent than Cabernet-Sauvignon, it is also softer and gives an impression of fullness when harvested at peak ripeness. Rich and luscious, Cabernet Franc, depending on how it is matured, can also be aged for several years.
Cabernet Franc can adapt to a wide variety of vineyard soil types but thrives in the sandy, loam soils, of our Dry Creek Valley vineyards producing a heavier, more full bodied wine.
Cabernet Franc is believed to have been established in southwest France sometime in the 17th century when Cardinal Richelieu transported cuttings of the vine to the Loire Valley. They were planted at the Abbey of Bourgueil under the care of an abbot named Breton.