Lambert Bridge Winery

Sonoma County

77% Cab Franc
7% Cab Sauvignon
7% Merlot
5% Petit Verdot
4% Malbec  

Our 2006 Cabernet Franc is a balanced composition of selected vineyard blocks yielding a supple and well-structured wine that has become a Liquid Assets Club favorite and exclusive. With deep rich color and aromas of black plum, pepper, anise, and violets, this vintage has classic hints of cassis and smooth dark chocolate. Rich and focused, with plenty of tannins and great length of acidity and fruit, this vintage is ready to enjoy now or cellar up to six years.

We recommend serving a wine with this much character and depth with braised short ribs, grilled hanger steak in red wine reduction sauce or a piece of dark chocolate.

Several Suggested Recipes

• Grilled Lamb Satays with Pecan Arugula Pesto
• Grilled Leg of Lamb withTomato, Mint & Kalamata Relish
• Ultimate Cheeseburger
• Sausage and Lentil Ragout
• Grilled Flatbread with Wild Mushrooms
• Grilled Pork Tenderloin with Portabella Mushrooms
• Andrea Mugnaini's Lamb Shank al Forno
• Roasted Wild Mushroom Risotto

Sonoma County

78% Cabernet Franc
8% Merlot
7% Malbec
4% Cabernet Sauvignon
3% Petit Verdot 

Our winemakers carefully hand selected specific vineyard blocks and individual barrels to assemble a blend of all of the core Bordeaux varietals for our Cabernet Franc. Multi-layered, bright and supple, the 2007 vintage abounds with fruit flavors of blueberry, raspberry and cranberries and aromas of sweet spice and cherry cola. Prominent in the mouth is the complex, layered, structure, with elegant hints of sweet straw and a long, juicy lingering finish. While tasting great now, it has an abundance of aging potential.

We recommend serving a wine with this much personality and verve with osso bucco, pan seared beef filet with green peppercorn sauce or a piece of aged Gouda.

Several Suggested Recipes

• Grilled Lamb Satays with Pecan Arugula Pesto
• Grilled Leg of Lamb withTomato, Mint & Kalamata Relish
• Ultimate Cheeseburger
• Sausage and Lentil Ragout
• Grilled Flatbread with Wild Mushrooms
• Grilled Pork Tenderloin with Portabella Mushrooms
• Andrea Mugnaini's Lamb Shank al Forno
• Roasted Wild Mushroom Risotto

Sonoma County

88% Cabernet Franc
 5% Merlot
 5% Malbec
 2% Petit Verdot

A perennial favorite of our Liquid Assets Club, this new release of our Sonoma County Cabernet Franc is almost exclusively estate grown. The 2008 vintage is 88% Cabernet Franc and has been blended with Merlot, Malbec and Petit Verdot, building lush and soft textures welcome to this typically firm Bordeaux family varietal.

Your senses are greeted by sweet tobacco leaf; plum, dried black cherry and pomegranate. Sweet toasted oak gives way to baking spices such as nutmeg, allspice and clove. The wine is rich and mouth-filling with ripe soft tannins. Complexity is the theme driven by the four varietal blend and supported by twenty-one months in French oak barrels.

Bring out the best in this Cabernet Franc by pairing it with a petit filet mignon, sautéed chanterelle mushrooms and roasted fingerling potatoes.

Several Suggested Recipes

• Grilled Lamb Satays with Pecan Arugula Pesto
• Grilled Leg of Lamb withTomato, Mint & Kalamata Relish
• Ultimate Cheeseburger
• Sausage and Lentil Ragout
• Grilled Flatbread with Wild Mushrooms
• Grilled Pork Tenderloin with Portabella Mushrooms
• Andrea Mugnaini's Lamb Shank al Forno
• Roasted Wild Mushroom Risotto

Sonoma County

75% Cabernet Franc
 23% Merlot
 2% Cabernet Sauvignon

Winemaking
In prior vintages, our Cabernet Franc was full of surprises: Dark fruit aromas with layered, earthy flavors. The 2010 Cabernet Franc is no exception. With less than 500 cases produced, this vintage will come and go in a whisper that only our Liquid Assets Club members will be lucky enough to hear.

Winemaker Notes
The cooler growing season of 2010 brought out some of the more subtle and sought-after flavors. Dark cherries, violets and creamy vanilla oak come to life in the glass and tickle the senses. Surprising bright cherries, velvety chocolate, and supple tannins dance on your palate as the finish lingers with hints of delicate herbs.

Several Suggested Recipes

• Grilled Lamb Satays with Pecan Arugula Pesto
• Grilled Leg of Lamb withTomato, Mint & Kalamata Relish
• Ultimate Cheeseburger
• Sausage and Lentil Ragout
• Grilled Flatbread with Wild Mushrooms
• Grilled Pork Tenderloin with Portabella Mushrooms
• Andrea Mugnaini's Lamb Shank al Forno
• Roasted Wild Mushroom Risotto