Limited Addition Cabernet Franc Field Blend 2022
The vibe: We have been huge fans of Limited Addition since the shop’s inception. For starters, they’re incredibly (like, seriously extremely) educated and experienced winemakers. More on that below. Leveraging this experience to craft wines that are honest to the time and place they’re from results in some of the purest and most honest and unique expressions in the Willamette Valley. While they do work with a bunch of less common varietals, this Cab Franc is unique for other reasons. For starters, it’s deliciously juicy for having such a textural, full body. Due to the microclimate in the northern Willamette and careful canopy management, the fruit undergoes full physical ripening with plenty of sun exposure, lending an absence of pyrazines (the compound in certain varietals that causes “green” aromas like bell pepper, grassiness, and herbal aromas). While in Washington and California grapes are often shaded from the sun to protect from extreme temperatures, in Oregon it is possible to exposure grapes to sun, thus degrading pyrazine levels. It’s a cab franc with almost pinot-levels of terroir expressiveness. It is blackcurrant. It is tobacco leaf. It is volcanic soil. And it is incredible.
The winemaker: Bree and Chad Stock bring some serious experience to the Willamette wine scene. Chad (formerly of Minimus, Omero, and Origin) has a BA in Enology and launched his first wine brand “Minimus” in 2011, exploring viticulture and wine production theory across the state of Oregon. He is a top consultant in the state for minimal intervention winemaking. Bree has been a Master of Wine since 2016, holding one of the highest qualifications in the wine industry. For context, there are only 354 Masters of Wine in the world, and Bree is the only woman in the PNW with this achievement. She is also a certified WSET educator and sits on the boards of Assemblage Women in Wine and Demeter Biodynamic.
The geeky details: A blend of 100% Cabernet Franc from old and young vine sites. 70% whole cluster fermentation followed by elevage in mostly new neutral barrels.
Serve: Cellar temp (very light chill)
Food pairing: This wine could go so many ways depending on your vibe. You could chill it down and keep things casual with a juicy smash burger or bbq veggies and smoked meats. This would go amazing with cheeses – goat or pecorino or even some brie. Because it’s not particularly herbal (no pyrazines) it would likely cut through fatty foods nicely, much like lighter acid-driven varietals like pinot or gamay. And if you’re tapping into your classy side, French bistro food would pair incredibly.
Album pairing: Okvsho – A Place Between Us