THE DISCOVER CLUB - MARCH 2022
This month, we explore a lesser known, though no less historied, southern appellation of Oregon, Applegate Valley AVA, with a fresh, fragrant, and mineral-driven wine from our friends at Division Wine: the Division “Granit” Cabernet Franc 2018.
DIVISION “GRANIT” CABERNET FRANC 2018
Winemaker: Kate Norris & Thomas Monroe (St. Louis Native!)
Region: Applegate Valley AVA, Southern Oregon
Grape Varietal: 100% Cabernet Franc (Loire clone)
Vineyard: Mae’s Vineyard (Quady North Vineyards)
Viticulture: LIVE certified; loamy clay and marine sediment over granite
Method: native yeast fermentation (pied du cuvée), aged in neutral french oak barrique
Serving Suggestions: decant; serve at 60-65 F
Age: drink 2022 - 2028
Nose: Graphite!!!, red fruits, slight herbaceousness and purple flowers
Palate: bright, tart fruits with intense minerality and long, fine tannins
Finish: chalky, mouthwatering tannins coupled with lingering acidity yet a touch of savory, ripe fruits
ABOUT DIVISION
Division has long been a favorite wine of mine and not surprisingly the entire team at Just A Taste (all it took was a single wine on the glass list to make converts). My first bottle of Division was their “Beton” shared with Carlo Mondavi while working at a wine shop in Kansas City, but I’ve long found their Pinots and Gamay blends entrancing. Their model is one that allures us: they are a custom crush winery that purchases fruit from amazing vineyards all over their state, yet they also have a killer bottle shop in their tasting room.
ABOUT THE WINE
At the first smell this wine seems more reminiscent of a nice Morgon or Fleurie (Gamay from a Beaujolais Cru), and the first words from my mouth were, “woah, this must be on granite!” Lo and behold, the vineyard this fruit is sourced from sits on a large granite slab (Ah, yes, “Granit” …. It’s right there on the label. I clearly need new glasses). However, given time to open up and truly express itself, lovely floral aromatics wrapped around dark cherries, crushed raspberries, and traces of tomato leaf and bell pepper all swirl in the glass with the smokey, graphite notes that clearly screams Loire Cabernet Franc. There is a fresh, lively character that transports me back to the tasting rooms of Loire legends like Catherine Breton and Pierre Caslot of Chevalerie – an energy that many American conventional producers fail to grasp yet are found among organic hold steads such as the Loire and Beaujolais.