A while back I wrote a post about my visit to Peconic Bay Winery. I had told you then that I wanted to do a post about one of my favorite wines that I tasted that day, Peconic Bay’s 2007 Cabernet Franc. I brought a few bottles home with me to get into the wine a little more and more importantly to taste at home and with some food. I am glad I did.
My notes that day had words of herbal, raspberry, cherry, smoke, black pepper, ripe tannins and juicy acidity. I found that the freshly opened bottle showed the tannins being big and up front. They were good tannins, but since this was a young wine, it really needed the justice of having some time open. To breathe, even in a decanter if possible.
Peconic Bay Winery 2007 Cabernet Franc ($28) is a wine that needs time to open up and flex its muscles at first, but later on, it shows its delicate side and show’s why Cabernet Franc, when grown in the best of seasons, shines on Long Island. And why it is now sold out.
This is a blend of 80% Cabernet Franc and 20% Merlot. It spent 18 months in french oak barrels before it was bottled.
At home over the course of 3 days of tasting, this Cabernet Franc expressed itself beautiful. Loads of raspberry, strawberry and cherry notes filled the glass. Deep aromas of fruit concentration. Notes of cedar smoke and tobacco with hints of vanilla and dried herbs.
The tannins were big and up front, but over time the mellowed on the palate to bring flavors of mixed berry pie — raspberry, blackberry and cherry. subtle herb notes like mint and a touch of rosemary. The acidity was juicy and made me keep coming back for more.
I am not good at predicting a wine’s shelf life, but I do know that the combination of Tannins and Acidity will help this wine age for some time. If you are luck enough to have a bottle or two, hold onto them, they will for a while.