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Nigh poisonous: redolent of fertilizer, goat manure and barnyard. Just avoid. And avoid this producer!! Read more
Thin, with little body and less fruit. Tastes of forest floor, bitter cherries and cinnamon red-hots. Seems a little imbalanced in terms of its a... Read more
Fouled and vaguely weedy, with nothing to recommend it. Avoid. Read more
Food Pairings for Graeser Cabernet Franc Estate Grown
Nigh poisonous: redolent of fertilizer, goat manure and barnyard. Just avoid. And avoid this producer!!
Thin, with little body and less fruit. Tastes of forest floor, bitter cherries and cinnamon red-hots. Seems a little imbalanced in terms of its acid profile, as well, and like it might be suffering from too much volatile acidity (but I noticed that many of this producer's wines have that problem).
Fouled and vaguely weedy, with nothing to recommend it. Avoid.
Fouled, with damp earth, goat droppings and charred cotton along with Limberger cheese. Avoid.
Thin, tired, with very little fruit. What little there is is reminiscent of sour cherry. Slight herbal note, too, finishing sharply green. Cork had an off-smell, too. Something seems to be wrong with this producer.
External Reviews for Graeser Cabernet Franc Estate Grown
Situated on the eastern slope of the Mayacamas Mountains, the Diamond Mountain District AVA distinguishes itself from surrounding regions with its varied, sometimes quite steep hillside topography, residual upland soils derived from volcanic parent material, and marine breezes. It is here that Richard Graeser planted vines – Cabernet Sauvignon from a Chateau Montelena vineyard, Cabernet Franc from somewhere in Sonoma near Healdsburg, and Merlot whose origin is unknown. Diamond Mountain wines tend to be more subtle than their valley floor neighbors, with firmer tannins and more evident natural acidity giving more defined structure. This is most likely due to the slightly cooler growing conditions. The Graeser Cabernet Franc gives a good argument for Diamond Mountain terroir. It is a bright saturated ruby and fairly viscous, with aromas of cherry, earth, and cedar. Big and strapping with notes of ripe cherry, earth, and pencil lead, this full bodied wine is well-structured with dusty tannins on the finish. It would be delicious with roast tenderloin of pork with sage and thyme, beef tenderloin with porcini mushroom sauce, or a leg of lamb stuffed with roasted garlic, feta, and basil leaves.
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