In 1997 DNA testing showed Cabernet Sauvignon to be the offspring of Cabernet Franc and Sauvignon Blanc. While Cab Sauv is synonymous with boldness and richness, the less commonly grown Cab Franc variety is typically more aromatic, delicate and softly fruity. Make no mistake though, Cabernet Franc knows when to make its presence known, and is just as often a powerful contender to its beloved counterpart.
According to Wine Australia, Cabernet Sauvignon makes up 28.5% of red varieties planted in Australia while Cabernet Franc makes up just 0.4%! Much of that Cabernet Franc we grow then goes on to compliment Cab Sauv in blends.
We love our Cab blends, Samuel Nitschke takes up a large space in our hearts. The rarity of Cabernet Franc as a stand alone variety, however, makes us excited and proud to have two outstanding vintages in our range.
Usually destined for our classic Cabernet blend the Samuel Nitschke, our 2015 Cab Franc was just so good we couldn’t resist but bottle a small run as a standalone. A gorgeous, earthy aroma of molasses, toasted oak and green chilli, the 2015 Franc is a medium bodied, savoury wine with a rounded palate consisting of green capsicum balanced by black cherries. This wine has an extended finish of warm spice and soft tannins.
Pairs beautifully with goats cheese, sticky pork belly or beef brisket.
Our philosophy at Moorooroo is not to release a wine until we’re already drinking it, and never has this held more true than with the 2015 Franc. This vintage will reward with cellaring until 2025, if you’ve the patience and your palate caters to the softer tones of aged wine.
We loved our 2015 vintage so much that we were compelled to make another. This 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.
A perfect accompaniment to coq au vin, bbq quail or a roast fig salad with herbs & chèvre.
If you wish, the 2016 vintage can be cellared until 2028, however it is drinking beautifully now.
Jodie’s Coq Au Vin
- 2 tbs olive oil
- 1.5 kg chicken thighs
- 2 tbs butter
- 8 shallots
- 150g pancetta or streaky bacon, diced
- 5 cloves garlic, finely diced
- 2 tbs plain flour
- 200g mixed mushrooms, sliced
- 125ml brandy
- 750ml dry red wine
- 250ml chicken stock
- 3 fresh bay leaves
- ¼ bunch flat-leaf parsley, finely diced
- 4 sprigs of thyme, stalks removed
1. Heat the oil in a large casserole dish over medium-high heat, add chicken pieces and cook until browned, approximately 10 minutes. Remove chicken from pan and set aside.
2. Add butter, shallots and pancetta or bacon to pan and cook for 5 minutes or until golden, add garlic and fry for a minute or so, until the garlic is fragrant.
3. Make a well in the centre of the pan and add flour, stirring until the flour and butter begins to foam slightly, don’t be afraid to add a little more butter if necessary.
4. Return cooked chicken to pan, add mushrooms and brandy. Bring brandy to a boil before adding red wine, stock and herbs. Season generously with salt and pepper. Bring to a boil, then reduce to a simmer, cover and leave to cook for 45 minutes or until chicken is tender and cooked through and sauce has thickened.
5. Serve scattered with fresh parsley, a side of mashed potatoes and a glass of The Moo Cabernet Franc.