Vintage Oregon Cab Franc that's been aged to perfection (only 90 cases exist!)
From intensely-ripe flavors like juicy dark fruits and brambly berries to a whoosh of toasty spices, this Oregon red is bound to woo even the most finicky dinner guest – if you decide to share it, that is.
Chris went to the Rogue Valley to harvest your Cab Franc, letting the fruit hang nice and long on the vine for wildly-fruity flavor – then aged the wine 2 years in French oak and another 2 years in bottle for smooth, plummy goodness.
This is an incredible chance to snag a small-batch, pre-aged wine for a quarter of the price (similar wines tend to go for $100 or more!). Pour a glass with a plate of steaming-hot bolognese to take weeknight dinner to the next level.
Luckily for Angels, I've already done a lot of the work this wine ready to drink now after 2 years in bottle. That said, it will probably hit its prime in 2 or 3 more years and can hold its own for 10 to 15 more years.
At its current state, I would open, decant it briefly and then enjoy. The alternative would be to simply pour the first glass and let it sit for at least 5 minutes this will let the hint of alcohol dissipate and let more complex aromas open up.
Local food match
Cab Franc is actually quite versatile. There is the obvious heavy meats like steak, buffalo, and especially lamb, but it also goes amazing with Italian dishes like lasagna. However my favorite is actually Indian dishes like curry, and especially lamb kofta (lamb meatballs).