I’ve written before about the wide range of cabernet franc styles one will find while touring Long Island. Some are light and fruity, some are spicier, some are hefty and brooding…but all are aromatic, which is one of the things I like most about this variety.

If you’ve visited Long Island’s North Fork or been reading LENNDEVOURS very long, you’re already somewhat familiar with Raphael. Not only do I enjoy their sauvignon blanc, merlot and beautiful tasting room and grounds, winemaker and managing director Richard Olsen-Harbich contributes to this blog.

Oh, and you could say that this Raphael 2004 Cabernet Franc ($18) is a preview of my own bottling, because I have a feeling my wine will have a similar style.

Fermented 100% in stainless steel (at 70 degrees) this ruby-colored wine offers the aromatic qualities you’d expect…fresh red cherry, violets and subtle herbal qualities. 

The palate is light bodied and fresh, with cherry flavor that leans toward cherry soda (without the sugary sweetness of course) because of its tongue-tingling acidity. The tannins are low and I’d recommend drinking this wine within the next few years, preferably with food. I can probably even handle a slight chill, making it a nice wine for summer parties and grilled foods.