Gourmets of Wine > Oak aging Cabernet Franc

[Thought4Food: The best cooking and food posts from around the web] That is perhaps not very common, but here are the wooden fermentation vats and the oak barrels in the underground cellars of Domaine Couly-Dutheil in Chinon.Do you have wine & travel picture needs?Let us know if you have any specific .

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[The Winedoctor] Project Cabernet Franc: Walk-Round Tasting: Following on from the introduction and tasting, described here, I had the opportunity to taste another two dozen wines selected by the tasting panel of Sam Harrop, Jim Budd, Jamie Goode and Sam Caporn to be Project Cabernet Franc Ambassadors. There was also an invitation to retaste the ten wines previously presented which were also lined up, and although I would normally jump at the chance to do this time constraints - I had a flight out of London that afternoon - meant I eschewed the retasting opportunity.

[Wine Library TV] WBW French Cabernet Franc - Episode #435: I find this has something in common with Domaine Weinbach’s handling of the different sections of the GC Schlossberg. All harvesting is manual and the yield is 25 hectolitres/ha.

[La Route du Vin] La Route du Vin: 1999 Bordeaux (Saint Emilion & Pomerol) Fully ...: Tipping the scales at a whopping 14% alcohol (extremely high for Bordeaux), this wine, which spends 18 months in 100% new oak and is bottled unfined and unfiltered, is a blend of 60% Merlot, 30% Cabernet Franc, and 10% Cabernet Sauvignon. It was cropped at an amazingly low 30 hectoliters per hectare.

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