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Franciscan Cuvée Sauvage Chardonnay 2007

External Review by Premium Wine & Spirits:

In 1987, Franciscan introduced Cuveacute;e Sauvage, its first unfiltered, wild yeast-fermented Chardonnay. Winemaker Larry Levin chooses the best lots of Chardonnay, then employs indigenous yeasts, 100 percent malolactic fermentation and French oak.

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Franciscan Oakville Estate:
Franciscan has its roots deeply embedded in the soil of Napa Valley. Founded over three decades ago, wine industry revolutionaries Raymond Duncan and Justin Meyer shaped the winery’s beginnings. In 1985, renowned vintner Agustin Huneeus took over the reins, leading the winery to greatness through innovation and a commitment to small-lot winemaking. Today, Director of Winemaking Janet M... Read more
Franciscan has its roots deeply embedded in the soil of Napa Valley. Founded over three decades ago, wine industry revolutionaries Raymond Duncan and Justin Meyer shaped the winery’s beginnings. In 1985, renowned vintner Agustin Huneeus took over the reins, leading the winery to greatness through innovation and a commitment to small-lot winemaking. Today, Director of Winemaking Janet Myers is preserving the winery’s legacy while leading it into the future. “We inherited a craftsman’s ethic here: work with nature, work in small lots, innovate. Our uniqueness depends on the details,” she says. All of Franciscan’s winemakers have left their individual marks, but all have remained true to Franciscan’s signature: bold wines with the rare combination of rich, vibrant flavors yet fine, supple texture. Read less

External Reviews for Franciscan Cuvée Sauvage Chardonnay

External Review
Source: Premium Wine & Spirits
01/03/2012

In 1987, Franciscan introduced Cuveacute;e Sauvage, its first unfiltered, wild yeast-fermented Chardonnay. Winemaker Larry Levin chooses the best lots of Chardonnay, then employs indigenous yeasts, 100 percent malolactic fermentation and French oak.


External Review
Source: Premium Wine & Spirits
01/03/2012

The 1995 Chardonnay Cuveacute;e Sauvage, a wine fermented with indigenous yeasts, and bottled unfiltered, cuts a broader feel in the mouth, but is more muted aromatically as well as slightly monolithic. Ironically, using indigenous yeast, bottling the wine naturally and eschewing filtration, is supposed to achieve just the opposite! The Cuveacute;e Sauvage is more closed than its flamboyant sibling.


External Review
Source: Premium Wine & Spirits
01/03/2012

A touch herbal, with cedar and dill, though it unfolds to offer ripe fig, citrus and nectarine. A bit raw in texture, too, but itrsquo;s intense and concentrated, and young. Needs a little time. Drink now through 2006.


External Review
Source: Premium Wine & Spirits
01/03/2012

Franciscan has been working with a native yeast fermentation in their Cuveacute;e Sauvage since 1987, and all that work seems to have come together in this vintage. The cool, slow early progression of a fermentation without inoculated yeast builds the gentle complexity of this wine, layering meneral tones of lees, scents of beeswax and floral notes of chamomile and rose. It ends firm and cool, worthy of age.


External Review
Source: Premium Wine & Spirits
01/03/2012

Franciscan helped pioneer the use of wild or indigenous yeasts years ago, hence the name, and whether that technique makes better wines is debatable. Still, the level of Cuveacute;e Sauvage has been generally high. The rsquo;05 reflects the cool balance of the vintage, with ripe peach, pear, mango and oaky-butterscotch flavors accompanied by crisp balancing acidity.


External Review
Source: Premium Wine & Spirits
05/22/2011

Exquisite balance, with complex layers of pear, fig and hazelnut that are supported by lively acidity yet graced by a smooth texture. Drink now through 2008.


External Review
Source: Premium Wine & Spirits
05/22/2011

Incredibly rich and toasty. Opens with a blast of charry oak, vanilla and caramel. Underlying fruit aromas range from lemons to apples, to peaches and tropical fruits. Drinks full-bodied and powerful, with a creamy texture and vibrant fruit. A sweet-sour note of lees shows up on the finish.


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