Peter Franus Proprietary Red

Cabernet Sauvignon is very much the driving force of wine production in Napa Valley. It performs extremely well and typically commands the highest prices for grapes as well as wine. Because I have been in Napa Valley for 30 years, I can say this—it is a resilient grape and not terribly difficult to grow, and from a winemaking standpoint, not terribly difficult to make. The challenge, however, is to make a wine with personality that distinguishes itself from the pack. When everyone is using similar barrels, similar clones, and similar everything, how do you make that happen?

Enter Merlot and Cabernet Franc. I have the good fortune to work with some extraordinary Merlot and Cabernet Franc, both coming out of Carneros. They perform extremely well on their own, but when blended together with Cabernet Sauvignon, the resulting wine is elevated to a different level. My goal has never been to make wines that knock you over the head. I want to intrigue you with layers, complexity, and nuance. That is the driving force behind my Napa Valley Red Wine. Intuition guides me as I select a handful of barrels that I feel are offering something a little special. The blend will vary from year to year and “Red Wine” frees me from the restraints of calling it Cabernet Sauvignon.

Our 2007 Red is dark ruby in color, nearly opaque. Still very youthful the wine delivers classic aromas of cassis, blackberry, bay, and hint of green olive. Secondary aromas include floral notes—rose petal and lavender—and dried herb—sage and thyme. Sweet toasty oak completes the package.
The wine spends 18 months in 70% new French oak. It is only made in the very best vintages in very small quantities. Only 950 cases (6 x 750ml) are made.