Pulenta, Gran Cabernet Franc, Mendoza

I didn't disagree with the previous notes until now, a couple years later. This wine has evolved enormously. Why? The palate is initially deep rich black currant, with a hit of strawberry and dark plum skin. Black pepper, white pepper and bell pepper notes follow. Ends with gravelly acidity/tannins. Shocked the heck of me. It took 12 years from harvest to show its stuff!

Great cab franc

Similar to prior note but the green pepper flavors were even stronger. Need to be thoughtful about when/with what you want to drink this with. QPR is average to slightly below average at $53 usd.

Bottle was off. Used a few nights later for sangria, which wasn’t very good. Disappointed

Medium transparent with brown hues. Nose is green olive, rhubarb, strawberry, pyrazine/bell pepper, and raw tobacco leaf. Palate is peppery strawberry, with dry green olive and bell pepper on the mid palate, light mineral tannin and a medium-long finish. Drank over 8 hours and it was very consistent. Only the first hour did it significantly change, toning down in spice and hotness (for the better). We love cab franc and Argentina wines and don’t get enough of either. This was …

Cabernet Franc com 18m de estágio em barricas novas de carvalho francês. A cor é vermelho rubi de intensidade média/alta. Nariz generoso, com mirtilos, ameixa preta, ervas, chocolate, eucalipto, especiarias adocicadas. Em boca tem acidez apurada, taninos finos e maduros, corpo médio+, boa intensidade de sabor e final persistente, deixando um agradável frescor balsâmico. Belo conjunto, equilibrado e acima de tudo elegante.

Deep garnet color not yet showing signs of age, medium plus intensity, stewed red fruit on the nose. Medium to low acid, very light fruit forward flavor profile showing strawberries, with a medium to long finish, with slight chocolate, coffee, licorice flavors. A thoroughly enjoyable cab franc.

At Carlitos Gardel, served with New York steak and mushroom sauce. Outstanding. Floral nose, midweight, gradually unfolding into a lenghty finish that included, of all things, a bit of licorice. This was a crazy good companion to the meat.

IMW - Cab / Cab Franc Walk-Around Tasting 2018 (mostly 2014 vintage) (Hyatt, San Francisco) : Raw bell pepper and ripe cherry on the nose. Sweet and tart with candied jalapeño on the palate. Seems like I've tasted this before! This time was consistent with my previous notes.

James Suckling - Great Wines of the Andes (The Presidio, SF) : Dark purple color. Ripe and structured but still pyrazinic and recognizably Cab franc. Floral blackberry fruit. Some oak spice. Ripe bell pepper. Elevated acid, elevated tannins, elevated alcohol.

Full Circle BevCon: Southern Hemisphere (SF: Sir Francis Drake Hotel) : Beautiful peppery jalapeño nose. Dark ripe blackberry fruit. Dry, full bodied, elevated acid and tannins. 18 months in new French oak, and carries it well - a backdrop of modest vanilla-toast sweetness. · Alcohol: 14.5 % · TA: 5.70 g/l · pH: 3.78 . RS: 2.05 g/l