|Once thought of as Virginia's signature grape, Cabernet Franc seems to be reverting back to its historical role as a blending grape|
Below are some of the responses I received. Thank you to everybody who added their comments and insight to this question.
"Cab Franc is certainly an important red in Virginia, and the most dominate red by acreage and tonnage in Virginia...I would argue Petit Verdot has more of a future in Virginia than Cab Franc for several reasons. At least to equal as the other primary flagship red varietal.
For consumers, Cab Franc as a lighter, red fruits, with spicy notes to Petit Verdot as a dark and broad shouldered, black fruits and leathery nuances. They are paired opposites.
For growers, a good producer and hearty; for wine makers, it’s easy to make into a good wine when ripe.
If I had only 2 reds to work with in Virginia, these above would be my 2 choices.
This applies as a grower, winemaker, winery owner and consumer."Chris Pearmund
"I don't think its loosing its luster but rather settling into its place. I think it produces a certain style wine in Virginia, which is great. Sort of becoming our Pinot Noir in body, style, and finesse whereas a varietal like Tannat has the weight, structure, tannins, and age ability to produce a heavy Napa Cab like wine...rather than anointing a king, its a sign of an emerging wine region to appreciate different wines at different times."
Paradise Springs Winery
"Cab Franc still has the shoulders and stature to be Virginia’s Red. Blends are being very well received and in 2011, it was critical to do great blending, especially with Cab Franc. Tannat is great but not widely planted, is a little fickle in the vineyard and is not very winter hearty. I have tremendous damage in my Tannat from the below zero temperatures in January while the Cabernet Franc right next to it is looking well. Merlot in my opinion needs to be blended. Other varietals are great but Cab Franc is a work horse and still stands strong."
Co-Founder and Winemaker
|Once the cool kid's table, these Cab Francs have growing competition from within the Virginia wine community|
"I do not think Cabernet Franc has lost its luster. It’s just sharing the stage. What you’re seeing are vintners and marketers doing their part to create better name recognition for other varieties. This in turn drives consumer demand for those varieties. This is similar to how Cabernet Franc, one of the region’s work-horse varieties, became such a household name.
Growers and producers created demand for it and that demand is still present. Of course, with the up-and-coming varieties, there needs to be enough planted, produced, and there should be consistency in quality, not so much style, to help foster its success. In that respect, the Old-Timer, who we will call Cabernet Franc, has proven its worth."
"We are clearly moving to red blends as being the prime red wines produced in Virginia. I think the trend away from varietals to blended wines is nationwide. So in that sense, Virginia is part of the trend. 2011 is the vintage when the wisdom of blending really hit home for many Virginia winemakers. While I think Virginia makes better Merlot than Cab Franc on average. Cab Franc as a single varietal was more unique nationwide, and therefore more noticeable. There is a lot more Merlot to compete against for recognition than Cab Franc. Some are touting Tannat or Petit Verdot as potential varietals for Virginia to achieve fame with, but those are harder to sell in the marketplace too."
"At this point Virginia winemakers are trying to determine if its better to make wine like Chinon or Bordeaux. Also, this could be a result of the Virginia grape shortage where growers are experimenting with other grape varieties and not planting enough Cab Franc...I don't think we will have the answer for quite a while."
|Lonely Cabernet Franc grapes will wait outside of wine judge's windows in the rain with a boombox over their head if it comes to that. And if they had arms.|
"Cabernet Franc in Virginia produces inconsistent results. People thought that Cabernet Franc would be Virginia’s answer to Cab Sauv because it seemed easier to grow and ripened better. However, we’ve tasted Francs that are “green” or overly oaken. Another practice is to blend Franc with other varietals such as Tannat, but the result is that the Franc gets lost somewhere in the blend.
The trend amongst winemakers is to focus on the red blends as opposed to bottling single varietals of the bordeaux grapes. These do tend to produce the kind of color and complexity that suggests a well crafted wine. There may be an exception with Petit Verdot. More winemakers are bottling that one on its own perhaps because it seems to ripen well in spite of adverse weather conditions. We heard fewer complaints from winemakers about Petit Verdot during the 2011 harvest, a year that was washed out by hurricane Irene.
The underestimated grape in Virginia might be Merlot."
"I fought for a long time when I first moved here that Cabernet Franc is not and will not be the best grape to put Virginia reds on the map. I still believe this, and think it is not suited to a lot of the state. Where it does well, it does very well and can make some great wine. It is certainly one of the varieties I am finding is most sought after of ours, but I don’t think it is as good as Merlot or even Syrah in our Estate Vineyard Nevaeh.
I personally think it was chosen as the variety to tout for two reasons. There was a string of good vintages for ripening Cabernet Franc, and it makes the most logical sense from a marketing standpoint.
No one wants to promote themselves as a Merlot region at the moment and we can’t ripen Cabernet Sauvignon in most sites in most years. Looking only at the big three Bordeaux varieties this leaves Cabernet Franc as the easiest to market. We will never be able to compete with Argentina on Malbec and Petit Verdot simply does not ripen well in most places... We ignored all the great varieties around the rest of Europe. Bordeaux varieties just have great market appeal.
In the end, Virginia does not and will not have a solid state grape. We are a hugely varied state climatically and with soil types. We are also currently a tourism-driven industry, so many wineries attempt to make styles for the people being drawn to the area instead of what is suited to where the grapes are growing. We need to start looking at the different regions of Virginia instead of Virginia as having something we do well."
General Manager and Winemaker
Thank you to all the Virginia wine folks who provided their insight. This is clearly a hot topic right now, and will likely continue to be for some time.
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