Visited Bookcliff last month for the first time and were pleasantly surprised! Cab Franc is this region’s specialty and this one was great. Paired well with Mushroom Bourguingnon (https://cooking.nytimes.com/recipes/1020738-mushroom-bourguignon?smid=ck-recipe-iOS-share) and polenta.
Visited Bookcliff last month for the first time and were pleasantly surprised! Cab Franc is this region’s specialty and this one was great. Paired well with Mushroom Bourguingnon (https://cooking.nytimes.com/recipes/1020738-mushroom-bourguignon?smid=ck-recipe-iOS-share) and polenta.
Feb 3rd, 2024
A clean rudy red look with a mild fruity and chalky bouquet. Tastes if green pepper, plum, some spice and gravel. Solid tannins and alcohol, medium body. Fruit is forward but dry with a slightly sour in the finish.
A clean rudy red look with a mild fruity and chalky bouquet. Tastes if green pepper, plum, some spice and gravel. Solid tannins and alcohol, medium body. Fruit is forward but dry with a slightly sour in the finish.
May 5th, 2020
