Myself and SWMBO ratting the 2013.
Initial impression upon opening:
Cork has deposits, but not crystalline. Sediment?
Purple color, deep and dark. Holding the glass slantwise against white paper, the edge is an alomst abrupt transition from transparent to opaque right at the edge.
First sniffy-sniff: nothing. This is really tight.
First taste: uh-oh. All we get is massive tannins. There is some mouthfeel, making it heavier than just water. But no taste.
OK, lets throw it through the Vinturi. One pass doesn’t change anything.
So, cork it up and wait overnight.
Next morning, no difference. I get something active, but we can’t decide if it is black pepper or just the alcohol.
Even by the evening, we cannot get anything out of this. SWMBO thinks that with the tannins this would stand up against lasagina or spaghetti. Or go great in a Tinto de Verano.
We cannot tell if this could use more time decanted, or if there just is nothing there now. With the tannins, it would be interesting to see how this ages.
@JOATMON The bottle was shipped to me about a week in advance, so it had some time to settle down.
The bottle was originally opened Wednesday evening, so we had a day to try it out before the offering went live.
As of now (Saturday morning) I am getting a hint of dried fruits on the nose (cherry?). This is a full 36 hours after initial opening. Taste is also slight dried fruits, probably from the nose.
@JOATMON My sister (also a tour vet) just took a smell/taste. Dried cherries on the nose, and something on the meat-metallic spectrum. Taste also of dried cherries and lots of tannins. She thinks it would be good with fatty cheeses, and agrees with pasta that includes cheese (lasagna).
Rat report for the 2014
Participants: Myself,I love winesmiths Cab Franc) mom -does not like heavy tannins, dad - likes big, bold, dry, Brother- variety softer to bold.
PNP-
Color- We all agreed the color was wonderful. Deep and dark, reminded us of black cherry jello.
Aroma- some heat from the alcohol, hard to describe other aromas- deep, heavy, rich, maybe some blackberry? Nothing jumps out.
Taste- medium bodied, Mom thought to tannic, the rest of us could not pick out anything specific. It reminded me of when you eat a blackberry that is just a tad bit under ripe, that weird feeling on your tongue. Not unpleasant just there.
We also agreed it was very tight and would benefit from decanting.
Vinturi
Taste- less alcohol aroma, smoothed it out a bit, still not much distinctive. Mom still to tannic
We tried with some dark chocolate they brought back from Italy. Definitely paired well with that. Also tried with some pretzels mom makes with onion soup mix, Orval Reddinbacher popcorn oil and garlic. Also paired well.
We all decided (even mom) this wine needs food to accompany it and to decant for a while. It reminded us of a higher end house wine, not overly complex
We also thought if the price was right, it would be a good everyday drinker and would pair well with most foods. Maybe it needs more time in the bottle?
We guessed the price would be on the lower end of mid range…
As popular as it has become in California over the past 25 odd years, Cabernet Franc is tricky. When it’s good, it can be very, very good, but it can also (and too often) be a very one dimensional wine. That’s the reason it is far more often used as a blending grape than as a separate varietal: It adds a distinct note to a blend - a key element in a fine chord if you want to think musically - but alone the note doesn’t always feel complete. Cabernet Franc on its own often also needs quite a bit of time to be enjoyable.
My cousin, Bill Harrison, has been growing Cabernet Franc on the Rutherford Bench in the Napa Valley since the '80s and has been bottling it as a varietal since 1992. I think I first tasted in from barrels around 1990 and my daughters tasted in in the barrel in 1993 or 1994. Of all Bill’s Cab Francs, that 1992 may still be the best. Still going strong when I last had a bottle a couple of years ago.
I haven’t tried this wine, so I can’t add more than these generalities.
@rpm Do you have any guesses as to whether the wine is merely sleeping at the moment vs in the one-dimensional category based on the notes above? I am having a hard time telling.
I think it would also help if the winery joined in with more detailed stats: vineyard sources, pH, TA, harvest brix, hang time, etc…
Cue the question of travel shock…
Also I hope the rats have additional wine left to let us know how it evolves overnight and across multiple days.
I have to admit, these reports suggest a wine that is way too young but otherwise it’s hard to tell anything about even the style.
Not sure if this wine is from Kitchak vineyard or not. I made wine from the Kitchak vineyard before Kitchak bought it and built his winery. Remained friends with the Kitchaks ever since. The Krupp brothers bought it about 5 years ago. I have always liked the wines Kitchak produced. And for that matter have also liked the wines the Krupp brothers have produced over the years. I remember the Kitchak wines of being well developed with firm tannin structure and varietal flavors. Wines I would lay down for 10 to 15 years in my cellar.
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2013/2014 Kitchak Cellars Cabernet Franc - $75 = 16.65%
Love me some Cab fräNGk. I’m probably going to kick myself for passing on this, but I usually need to try or know more about the wine at this price, even if it’s a great deal.
Cabernet Franc first appeared in Bordeaux in the later part of the 18th century. It is lighter than its offspring Cabernet Sauvignon, whose other parent is Sauvignon Blanc. While often used to add finesse and a peppery perfume to red blends, it is an interesting stand alone wine whose aromas includes tobacco, raspberry and cassis, with a hint of violets. Enjoy this wine with spicy meats and also use it to make an exceptional reduction to serve over red meats.
Specs
Blend: 100% Cabernet Franc
Appellation: Napa Valley
Barrel Regime: 22 months in 80% new French Oak
Alcohol: 14.7%
2014 Kitchak Cellars Cabernet Franc, Napa Valley
Tasting Notes
Aromas of tobacco, raspberry and casis with a hint of violets lead in to a luscious mouthfeel layered with flavors of cocoa, sweet tobacco, dark cherries and floral undertones that leave your palate yearning for the next sip.
Specs
Blend: 100% Cabernet Franc
Appellation: Napa Valley
Barrel Regime: 22 months in 80% new French Oak
Alcohol: 14.8%
Included in the Box
2-bottles:
1x 2013 Kitchak Cellars Cabernet Franc, Napa Valley
1x 2014 Kitchak Cellars Cabernet Franc, Napa Valley
Case:
6x 2013 Kitchak Cellars Cabernet Franc, Napa Valley
6x 2014 Kitchak Cellars Cabernet Franc, Napa Valley
Our winery is the dream of two brothers who nurtured a passion for wine over decades. After setting down roots in the San Francisco Bay Area, Jan - an internist with a private medical practice - pursued his winemaking as a hobby for 15 years. While continuing to commute to his medical practice, Jan moved to Napa in 1991 and began to tend grapes – first planting a vineyard surrounding his family’s house and then with the help of Bart, he would develop what would become one of Napa’s most iconic vineyards, Stagecoach.
In 1999, Jan and Bart founded Krupp Brothers, producing their first vintage: An extraordinary Cabernet Sauvignon. Our wines begin at the source – fruit from select blocks that have been carefully chosen by Jan. Today, each wine in our collection – from our mountain Chardonnay and Cabernet Sauvignons to our Rhone-style Syrah and Tempranillo-based red – embody the vision and passion that has guided the two brothers. We invite you to try them.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IA, KS, MD, MA, MI, MN, MO, MT, NV, NH, NJ, NM, NY, NC, OH, OR, PA, SC, TN, TX, VT, VA, WA, WI, WY
Regarding the comment on use in a reduction sauce, it may not be so crazy. This from back when Peter Kitchak owned the winery:
The 2008 Napa Valley Cabernet Franc is 100% varietal; this wine has a bouquet true to the varietal. Its smoky, shows black pepper, a hint of bell pepper, a pleasing floral note and mushrooms and damp almost forest floor like aromas. This is a bouquet that certainly stands out and stands on its own; it is very aromatic. Peter has also used this wine to make a reduction sauce for red meat; it also pairs very well with wild game.
Blockquote
@klezman Well, YMMV as is often said… I’ve encouraged SWMBO to use some pretty decent wines in sauces over the years. My all time winner was the coq au vin with one bottle of 1964 Richebourg in the dish and two bottles on the table… Best coq au vin I’ve ever had.
@kaolis@klezman@ScottW58@rjquillin - it was in the early 1980s, pre-SWMBO. Some friends and I bought a little over a case at about $65 a bottle from a French bistro in Manhattan going out of business (lease was up and proposed new rent was prohibitive, so the owner decided to retire). The classic recipe for coq au vin called for Chambertin in the dish and on the table, but we figured the Richebourg was a reasonable substitution. It was extravagant, but we were young, making good money, and figured it was a rare chance unlikely to come again. The restaurant owner and his wife joined us, she prepared the dish. It was absolutely glorious!
@klezman@rjquillin@rpm@ScottW58 A little later than that we picked up a smattering of 78/79’s and couple of 59’s on a closeout deal for next to nothing. Those were the days.
Myself and SWMBO ratting the 2013.
Initial impression upon opening:
Cork has deposits, but not crystalline. Sediment?
Purple color, deep and dark. Holding the glass slantwise against white paper, the edge is an alomst abrupt transition from transparent to opaque right at the edge.
First sniffy-sniff: nothing. This is really tight.
First taste: uh-oh. All we get is massive tannins. There is some mouthfeel, making it heavier than just water. But no taste.
OK, lets throw it through the Vinturi. One pass doesn’t change anything.
So, cork it up and wait overnight.
Next morning, no difference. I get something active, but we can’t decide if it is black pepper or just the alcohol.
Even by the evening, we cannot get anything out of this. SWMBO thinks that with the tannins this would stand up against lasagina or spaghetti. Or go great in a Tinto de Verano.
We cannot tell if this could use more time decanted, or if there just is nothing there now. With the tannins, it would be interesting to see how this ages.
@JOATMON The bottle was shipped to me about a week in advance, so it had some time to settle down.
The bottle was originally opened Wednesday evening, so we had a day to try it out before the offering went live.
As of now (Saturday morning) I am getting a hint of dried fruits on the nose (cherry?). This is a full 36 hours after initial opening. Taste is also slight dried fruits, probably from the nose.
@JOATMON My sister (also a tour vet) just took a smell/taste. Dried cherries on the nose, and something on the meat-metallic spectrum. Taste also of dried cherries and lots of tannins. She thinks it would be good with fatty cheeses, and agrees with pasta that includes cheese (lasagna).
Rat report for the 2014
Participants: Myself,I love winesmiths Cab Franc) mom -does not like heavy tannins, dad - likes big, bold, dry, Brother- variety softer to bold.
PNP-
Color- We all agreed the color was wonderful. Deep and dark, reminded us of black cherry jello.
Aroma- some heat from the alcohol, hard to describe other aromas- deep, heavy, rich, maybe some blackberry? Nothing jumps out.
Taste- medium bodied, Mom thought to tannic, the rest of us could not pick out anything specific. It reminded me of when you eat a blackberry that is just a tad bit under ripe, that weird feeling on your tongue. Not unpleasant just there.
We also agreed it was very tight and would benefit from decanting.
Vinturi
Taste- less alcohol aroma, smoothed it out a bit, still not much distinctive. Mom still to tannic
We tried with some dark chocolate they brought back from Italy. Definitely paired well with that. Also tried with some pretzels mom makes with onion soup mix, Orval Reddinbacher popcorn oil and garlic. Also paired well.
We all decided (even mom) this wine needs food to accompany it and to decant for a while. It reminded us of a higher end house wine, not overly complex
We also thought if the price was right, it would be a good everyday drinker and would pair well with most foods. Maybe it needs more time in the bottle?
We guessed the price would be on the lower end of mid range…
As popular as it has become in California over the past 25 odd years, Cabernet Franc is tricky. When it’s good, it can be very, very good, but it can also (and too often) be a very one dimensional wine. That’s the reason it is far more often used as a blending grape than as a separate varietal: It adds a distinct note to a blend - a key element in a fine chord if you want to think musically - but alone the note doesn’t always feel complete. Cabernet Franc on its own often also needs quite a bit of time to be enjoyable.
My cousin, Bill Harrison, has been growing Cabernet Franc on the Rutherford Bench in the Napa Valley since the '80s and has been bottling it as a varietal since 1992. I think I first tasted in from barrels around 1990 and my daughters tasted in in the barrel in 1993 or 1994. Of all Bill’s Cab Francs, that 1992 may still be the best. Still going strong when I last had a bottle a couple of years ago.
I haven’t tried this wine, so I can’t add more than these generalities.
@rpm Do you have any guesses as to whether the wine is merely sleeping at the moment vs in the one-dimensional category based on the notes above? I am having a hard time telling.
I think it would also help if the winery joined in with more detailed stats: vineyard sources, pH, TA, harvest brix, hang time, etc…
Cue the question of travel shock…
Also I hope the rats have additional wine left to let us know how it evolves overnight and across multiple days.
I have to admit, these reports suggest a wine that is way too young but otherwise it’s hard to tell anything about even the style.
Not sure if this wine is from Kitchak vineyard or not. I made wine from the Kitchak vineyard before Kitchak bought it and built his winery. Remained friends with the Kitchaks ever since. The Krupp brothers bought it about 5 years ago. I have always liked the wines Kitchak produced. And for that matter have also liked the wines the Krupp brothers have produced over the years. I remember the Kitchak wines of being well developed with firm tannin structure and varietal flavors. Wines I would lay down for 10 to 15 years in my cellar.
with a ~$35 bottle?
I think not.
Hopefully @JOATMON has some left for additional comments on it’s evolution.
Kitchak Cellars Cabernet Franc
2 bottles for $74.99 $37.49/bottle + $4/bottle shipping
Case of 12 for $374.99 $31.25/bottle + $1/bottle shipping
2013 Kitchak Cellars Cabernet Franc
2014 Kitchak Cellars Cabernet Franc
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2013/2014 Kitchak Cellars Cabernet Franc - $75 = 16.65%
Love me some Cab fräNGk. I’m probably going to kick myself for passing on this, but I usually need to try or know more about the wine at this price, even if it’s a great deal.
“Typically $85/bottle retail,” and it’s suggested we use it in a reduction. Yikes.
2013 Kitchak Cellars Cabernet Franc, Napa Valley
Tasting Notes
Cabernet Franc first appeared in Bordeaux in the later part of the 18th century. It is lighter than its offspring Cabernet Sauvignon, whose other parent is Sauvignon Blanc. While often used to add finesse and a peppery perfume to red blends, it is an interesting stand alone wine whose aromas includes tobacco, raspberry and cassis, with a hint of violets. Enjoy this wine with spicy meats and also use it to make an exceptional reduction to serve over red meats.
Specs
2014 Kitchak Cellars Cabernet Franc, Napa Valley
Tasting Notes
Aromas of tobacco, raspberry and casis with a hint of violets lead in to a luscious mouthfeel layered with flavors of cocoa, sweet tobacco, dark cherries and floral undertones that leave your palate yearning for the next sip.
Specs
Included in the Box
Price Comparison
$1,083.75/case (for 2013, including shipping) at Krupp Brothers Winery
About The Winery
Winery: Krupp Brothers Winery
Our winery is the dream of two brothers who nurtured a passion for wine over decades. After setting down roots in the San Francisco Bay Area, Jan - an internist with a private medical practice - pursued his winemaking as a hobby for 15 years. While continuing to commute to his medical practice, Jan moved to Napa in 1991 and began to tend grapes – first planting a vineyard surrounding his family’s house and then with the help of Bart, he would develop what would become one of Napa’s most iconic vineyards, Stagecoach.
In 1999, Jan and Bart founded Krupp Brothers, producing their first vintage: An extraordinary Cabernet Sauvignon. Our wines begin at the source – fruit from select blocks that have been carefully chosen by Jan. Today, each wine in our collection – from our mountain Chardonnay and Cabernet Sauvignons to our Rhone-style Syrah and Tempranillo-based red – embody the vision and passion that has guided the two brothers. We invite you to try them.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IA, KS, MD, MA, MI, MN, MO, MT, NV, NH, NJ, NM, NY, NC, OH, OR, PA, SC, TN, TX, VT, VA, WA, WI, WY
Estimated Delivery
Thursday, January 17th - Monday, January 21st
Regarding the comment on use in a reduction sauce, it may not be so crazy. This from back when Peter Kitchak owned the winery:
@rpm Fair enough…I guess if you own the winery you can use expensive juice in a reduction. I can’t even fathom using $15 juice to do that!
@klezman Well, YMMV as is often said… I’ve encouraged SWMBO to use some pretty decent wines in sauces over the years. My all time winner was the coq au vin with one bottle of 1964 Richebourg in the dish and two bottles on the table… Best coq au vin I’ve ever had.
@klezman @rpm ha! That is one impressive sauce!
@klezman @rpm I’ll “yikes” this as well!
@klezman @rpm I’m assuming that was when 1964 Richebourg was affordable? Those times did exist. Or is @rpm a bigger baller than I think?
@kaolis @klezman @rpm when was that affordable? Even in the 70’s it was still an expensive bottle comparatively
@klezman @rpm @ScottW58 Comparatively maybe, but not stupid money like now. I’ve got a few empties to prove it. But I didn’t cook with it, just sayin’
Even late 70’s DRC was around at a decent price…
@kaolis @klezman @ScottW58 @rjquillin - it was in the early 1980s, pre-SWMBO. Some friends and I bought a little over a case at about $65 a bottle from a French bistro in Manhattan going out of business (lease was up and proposed new rent was prohibitive, so the owner decided to retire). The classic recipe for coq au vin called for Chambertin in the dish and on the table, but we figured the Richebourg was a reasonable substitution. It was extravagant, but we were young, making good money, and figured it was a rare chance unlikely to come again. The restaurant owner and his wife joined us, she prepared the dish. It was absolutely glorious!
@klezman @rjquillin @rpm @ScottW58 A little later than that we picked up a smattering of 78/79’s and couple of 59’s on a closeout deal for next to nothing. Those were the days.
Hmm debating… CF is one of my favorite varietals. But all the dallas crew said no this time.