Alert! Last of Vintage!
2016 The Moo Cabernet Franc
With just 6 cases left, we’re sad to announce the last of 2016 The Moo Cabernet Franc.
We’ve been working with the rare variety Cabernet Franc since 2004. We have always favoured using it in a traditional way, as a blending wine, to soften the Cabernet Sauvignon in our Samuel Nitschke Cabernets. We did not begin utilising Cabernet Franc as a stand-alone varietal wine until 2015 when our small vineyard produced a bumper crop leaving some leftover from our Samuel Nitschke bottling. It was supposed to be a once-off, but we all fell in love with it and so it has earned its place as a constant in our range.
Cabernet Sauvignon was thought to be a chance crossing between Cabernet Franc and Sauvignon Blanc during the 17th century, a theory confirmed by DNA testing performed in 1996. This close genetic relationship means that Cabernet Franc is somewhat similar to the more widely known Cabernet Sauvignon. While it usually favours climates that are slightly cooler than we’re used to in the Barossa Valley, our hot climate means we’re treated to Cabernet Franc with a classic perfumed nose, low tannins and lively brightness while also enjoying an intensity and depth that is a unique result of our summer heat.
The 2016 vintage which was our second release of this wine is an exciting, example of Cabernet Franc. It truly is a wine for a classic palate, with an almost spicy aroma of caraway seed, violet and pencil shavings, it’s juicy on the tongue and tastes of blackcurrants and raspberry compote. Dusty tannins add unparalleled balance while the finish is clean and soft, and sparkles with hints of morello cherries. This wine is absolutely unmissable.
Our 2016 Cabernet Franc has been somewhat of a dark horse in the cellar door, becoming a favourite of long time fans of the variety as well as a host of guests who have experienced Cabernet Franc for the very first time with us at Moorooroo.
If you’d like to secure some of the last of this fantastic vintage, follow the link below now!
2016 The Moo Cabernet Franc
available online and in cellar door while stocks last
Jodie’s Garlicky Crème Fraîche Roast ChickenIngredients
- large handful mixed fresh herbs (parsley, oregano or whatever you have on hand)
- 6 garlic cloves, roughly chopped
- 180ml crème fraîche
- 1 large chicken
- salt and pepper
1. Place herbs and garlic in a food processor and process until roughly chopped. Add crème fraîche and process to combine. Season with salt and pepper.
2. Cover chicken in crème fraîche mixture and then refrigerate for 2 hours or overnight.
3. Preheat oven to 180 degrees celsius. Place marinated chicken in roasting pan, drizzle with a little olive oil and then cover loosely with foil.
4. Roast for 45 minutes then remove foil, baste with juices and roast for another 15 minutes or until cooked.
5. Serve chicken with roasted baby potatoes and sautéed greens (and of course a glass of The Moo Cabernet Franc)