Replying to Avatar Chef Tommy

Peony Lane, 2021 Cabernet Franc, Paonia, West Elks AVA, Colorado. 5,680 FT Elevation.

Second wine from @BenJustman This Cab. Franc is a perfect match of its terroir. May I dare say on par with the some of best Cabernet Franc of Loire and right bank Bordeaux. It definitely seems like a perfect fit for the region.

Notes:

This Vintage of Cabaret Franc is full bodied, brilliant acidity and plush tannin structure with a rich finish that stays with the palate. Open aromas on the nose that scream perfectly ripe red fruit and complexity. Cabernet Franc seems at home in this high elevation region producing a pure example of the grape. Overall an exceptional wine worth letting open up for 1hr before it really starts to show but approachable right at opening. Definitely worth aging 7-10yrs plus if you are willing to wait. This vintage will definitely evolve beautifully over time.

Pairings:

Grilled Ribeye with balsamic reduction. Smoked BBQ Pork Ribs with South Carolina style mustard bbq sauce. Rillettes de Tours, blood sausage and charcuterie. Grilled Lamb Chops with rosemary or Duck Confit with chanterelles beurre blanc.

My Tasting Grid Notes

Look:

Medium intensity, bright ruby in color going to garnet hue towards the rim with medium/high viscosity. Showing a touch of age.

Smell:

Med++ intensity.

Fruits- primary ripe red fruit, raspberry, freeze dried strawberries & smashed mulberries.

Herb/Other- aleppo chili (light pyrazines) dried herbs, blackberry bramble, licorice.

Oak- well integrated upon open neutral oak, cedar, sweet tobacco and cola.

Earth- wet gravel, old leather.

Taste:

Sweetness- dry

Acidity- high/medium++

Tannin- med+

Alcohol- 14%

Body- full bodied

Notes- bright acidity, plush tannins with great texture, full on mid palate, gorgeous long finish lingering for 1min+.

Amazing after 24hrs, the tertiary notes really shine to finish the bottle. Exceptional wine, IMHO this is a noble grape for the region. Outstanding winemaking here.

#winestr #peonylanewine #peonylane #tastingnotes

Question: What part of the tasting do you get the earth notes, is it a back of the tongue type thing or an aftertaste?

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Discussion

Typically I find earth tones to be on the nose not the palate. These types of aromas are thought to be microbe-derived and secondary aromas (derived from fermentation and yeast).

Oh right on. That makes sense.

One more question. When somms say they’re getting “garden hose” I’m assuming this is on the nose as well.

But wondering if this is a product of the plastic in the irrigation lines of a vinyard.

“Garden hose”, means that the fermentation got too hot and is a typically a white wine flaw. It does happen when light skin red grapes get too hot during fermentation as well. 😂

Chef Tommy Somm School course level 1 achieved. 👊⚡️