Franciscan Cabernet Sauvignon - $28.99

Wine Details

Price: $28.99
Producer: Franciscan
Region: Napa Valley
Varietal: Cabernet Sauvignon
Container Size: 750 ML
Flavors: bitter, earthy
  • Award Winning
  • Red Wine
Add to Tasting Journal

Product Description

  • Franciscan Cabernet Sauvignon is a quintessential Napa Valley Cab. The season provided the ideal combination of cool evenings and warm-cool days. Allowing a slow, even ripening that let tannins, sugars and flavors develop in unison. The result of this long hang time is a wine with supple tannins, complexity, intense flavors and excellent overall balance.
  • At Franciscan Estate, we only use grapes of the highest quality worthy to bear the Franciscan Estate crest. We strive to create wines of the highest character and excellence in every vintage. This is what devotion to wines of true character is all about. It is in every bottle and embodied in our crest that has been a sign of excellence on our wines for over 20 years.

Expert Ratings

Ratings   Vintage Source Flavors
2004 WineSpectator bitter, earthy
WineEnthusiast - 84 Details: Ripe in blackcurrant and cherry fruit, with a rustic edge to the texture, this dry wine is at its best now. Despite the edgy mouthfeel, it does show fine Napa tannins and acids. 2003 WineEnthusiast cherry
WineSpectator - 86 Details: A bit too reliant on smoky, sandalwood-scented oak for flavor and that woodiness gives it a dry, cedary edge, masking in part the core of ripe plum and wild berry. Some will find the oaky presence more appealing than others. Drink now through 2009. 105,000 cases made. –JL 2002 WineSpectator black currant, tobacco
WineEnthusiast - 91 Details: Exemplifies its terroir and vintage with its impeccable balance, and the way the ripe, sophisticated tannins wrap around the fleshy black currant, olive, chocolate and herb flavors. Finishes with some sweetness from charry oak. 2002 WineEnthusiast black currant, chocolate, herb flavors, oak
WineEnthusiast - 91 Details: Tasted alongside Cabs costing far more, this wine held its own, as it usually does. It’s rich in currant, cedar and vanilla flavors, yet dry and superbly balanced. Keeps its harmony through a long, satisfying finish. Drink now. 2002 WineEnthusiast
WineSpectator - 87 Details: Smooth and supple, with a tasty mix of currant, cedar, tobacco and spice, it wins points for its elegance and balance. Mildly tannic, it's ready to drink now. Drink now through 2008. 97,000 cases made. –JL 2001 WineSpectator cedar, currant, spice, tobacco
WineEnthusiast - 85 Details: A modest Cabernet that’s thin for the vintage. You can taste the underlying quality of blackberry flavor, smooth tannins and elegant acidity, and there’s a generous dollop of oak, but it’s disappointing. 2001 WineEnthusiast black currant, tobacco
WineSpectator - 90 Details: Quite reliant on jazzy oak, but it's also quite rich and concentrated, with appealing currant, black cherry, anise, mineral and leathery notes, finishing with pretty coffee ground notes. Drink now through 2009. 88,858 cases made. –JL 2000 WineSpectator anise, black cherry, coffee, currant, mineral, oak
WineSpectator - 89 Details: A smooth, sleek, richly flavored wine, with intense black cherry and blackberry fruit that's shaded by earthy, cedary overtones. Finishes with a long, gushing, fruity aftertaste. Drink now through 2009. 37,840 cases made. –JL 1999 WineSpectator black cherry, blackberry, earthy
WineSpectator - 88 Details: Deep, rich and decidedly earthy, yet offers a distinctive expression of Cabernet with its core of currant, anise, sage, earth, plum, leather and tobacco. Lively acidity props up the flavors nicely, keeping them lively. Tannins clamp down on the finish. Drink now through 2008. 45,000 cases made. (JL) 1998 WineSpectator
1 2 3

Food Pairings

Category Pairing
Cheese Blue Cheese
Red Meat Beef, Pork Chops, Lamb, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Veal, Veal Carpaccio, Game, Farmed Venison, Buffalo, Pate or Liver, Variety Meats or Organ Meats, Liver
Poultry & Eggs Duck Confit
Vegetables Corn, Roasted, Mushrooms, Caramelized Shallots, Potatoes, Sauteed Potatoes
Sauces Red Wine Sauce
Herbs & Spices Basil
Poultry & Eggs Quail stuffed with Swiss Chard & Italian Sausage

Awards and Accolades

  Name Vintage
Award Winner Bronze - 2008 San Diego Int'l Wine Competition 2005

Wine Terms

Name Value
Cabernet Sauvignon (cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.
Napa This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.
United States Wineries exist in all fifty states, but the most predominant (and best) wine comes from Northern California, Oregon, and Washington State, with New York gaining a foothold in the industry. American wines make up about 75% of all wine sales in the US. The appellation system uses the term AVA (American Viticultural Area) to determine where wines were produced, but grape varieties can be planted anywhere in the country. American wineries generally use varietal labeling, and government regulations require that the variety on the label must make up at least 75% of the blend (in Oregon it’s 90%). The words reserve, special selection, private reserve, classic, and so on have no legal definition in the US. Some wineries use these terms to indicate their better wines; others use the words as a marketing tool to move lower quality wines off the shelf.
California California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.
Napa Cabernet Sauvignon Over the past few decades, the Napa Valley has become synonymous with award winning Cabernet Sauvignon. Originating from the Bordeaux region in France, Cabernet Sauvignon is truly wine's ambassador to the world. Now in the annals of wine history, this varietal put the Napa Valley on the map. There is a select set of conditions, often enjoyed in Napa, which makes for world class examples of the grape. These include long, sunny days in warm climates, in conjunction with porous, well draining soils.
Napa County Napa County is located north of the San Francisco Bay Area in California. At the north end of Napa County is the Bay Area's second tallest peak Mount Saint Helena, and to the far south of Napa County lays the section of the Napa Valley that bleeds into Carneros. When the first white settlers arrived in the early 1830s, there were six tribes in the valley speaking different dialects and they were often at war with each other. The Mayacomos tribe lived in the area where Calistoga was founded. Napa County was one of the original counties of California, created in 1850 at the time of statehood. Napa Valley is widely considered one of the top wine regions in California and all of the United States. By the end of the nineteenth century there were more than one hundred and forty wineries in the area. Today Napa Valley features more than two hundred wineries and grows many different grape varieties including Cabernet Sauvignon, Chardonnay, Merlot, and Zinfandel. The region is visited by as many as five million people each year, making it the second to Disneyland as the most popular tourist destination in California.

Tasting Notes

Please login to view your personal tasting notes.Login