Cabernet Sauvignon (CS) and Cabernet Franc (CF) are two very different things, a point that's not always fully appreciated by the casual observer. The Sauvignon version is so heavily dominant in the wine world (and rightly so, arguably) that often Cab Franc is solely judged by how close it tastes to Cabernet: If it tastes like CS, then it's a good CF; if not, it's a lesser wine. In our opinion, this is a shame, and we are determined not to let that happen on our watch.
Understanding a little about the genetic differences helps. Most Americans know CS by the Napa version: ultra-ripe, jammy, soft tannins. Most Americans are much less familiar with the much higher antioxidant French version of CS from Bordeaux, and even the French are going to greater and greater lengths to lessen their anti-oxidants and create a sooner-to-drink style. At any rate, CS tends to ripen on a fairly linear scale: higher ripeness leads to increasingly jammier wines where more is more and the process is easy to understand.
CF, on the other hand, ripens on a bell curve, as does a number of other important varieties like Carmenere and Merlot 181. Harvesting at the top of the bell curve yields the maximum amount of best natural characteristics and complexity, while harvesting past the peak loses uniqueness and yields a more generic and overripe red wine. Some would say, more is less. In places like Napa, where the default mode is so often uber-ripe fruit everyday, all the time, we tend to see a preponderance of dull, uninteresting Cab Franc. Sure, there are notable exceptions, but generally speaking, so many producers end up with overripe versions either because that's what tastes like Sauvignon and meets their market, or because the Cab Franc was an afterthought at harvest time.
So with the Illumina Cab Franc you are getting a wine harvested at the top of the bell curve. This is a complex wine. There is a lot going on here. Probably, some California producers would say there is too much going on here for the consumer they wish to reach, and sure, some folks may think that. Dan spent 6 months finishing this wine, and although he routinely spends 3 months on every wine before bottling, this one took a longer time for sure. These are his initial notes after tasting one week post-bottling:
Black Pepper
Green Pepper
Damp Silt
Anise
Marjoram
Black Cherry
Plum
Field Orchids
That's a lot of stuff. You can enjoy it now, but it will improve 80% by February 2024, which is not very long to wait. Or, just drink it now and buy more. We won't complain
