Boutinot has been working with growers in California for over 10 years, finessing their offering from vintage to vintage, increasingly with specific estates sourcing old vine material and site-specific fruit.
The current range of wines are sourced from the warm region of Lodi in Central California, to which Samantha Bailey brings her esteemed palate and decades experience to hone these elements into the brightest wines of The Sunshine State.
Meet Captain Francis Frobisher, otherwise known as CABARET FRANK. A 'fun' celebration to the marvellous, lean and mighty Cabernet Franc grape variety. The styling is following a slightly 'Victoriana' theme, a bygone era and all that with some fabulous facial furniture at the nub of the story. â€œIn the late 19th century, Captain Francis Frobisher discovered he had a rare gift â€“ he was able to cultivate a variety of wondrous moustaches which took on a life of their own. He became known as Cabaret Frank and was the toast of society with ladies often fainting at the sight of his many and varied performing moustaches.â€
Made predominantly from Old Vine Cabernet Franc (85%), the balance being a harmonious blob of sibling Cabernet Sauvignon. The grapes are harvested from 'old vines' (45 years) sourced from the single biggest Cabernet Franc vineyard in the world located in Lodi, Central California.
The wine has spent just two months on oak to enable the true flavours and characters of the Cabernet Franc (and touch of Cabernet Sauvignon) to shine through.
Bright notes of juicy red fruits are complimented by blackcurrant leaf notes so typical of Cabernet Franc. Smooth, medium bodied and easy drinking wine that strikes a lovely balance with its blackberry, plum and dark cherry fruit characters coupled with classic varietal leafy tones. The story and overall package may be light-hearted, but the wine inside is as ever, seriously good!
This is a food wine that really lends itself to vegetarian dishes. Try it with grilled eggplant or zucchini, or with meals containing green peppers, cabbage, or herbs (particularly sage, thyme, rosemary or saffron). A versatile wine that is also fantastic with tomato based dishes; lighter meats such as turkey or chicken, along with game meats like duck; and richer beef based dishes like steak or veal.