2009 Titus Cabernet Franc

Community Tasting Notes (4) Avg Score: 89.9 points

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  11/2/2014 - richshoes Likes this wine: 91 Points

  first days more in the 89-90 category, a little two dimensional flavor-wise but good balance and mellow firm structure. today a 91. opened up, a little more fruit and intense structure, very linear and focused.

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  2/17/2014 - Outplaying wrote:

  Fairly intense blueberry fruit with some vanilla accents. Tasted blind and no one in our group guessed cab franc. There is still some structure here so maybe it will improve.

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  12/26/2013 - richshoes Likes this wine: 91 Points

  fairly robust and structured...more earthy and less fruit. solid.

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  4/16/2012 - mflesh wrote: 88 Points

  Enjoyed at Bailey's Prime Plus in Fort Worth TX - Not the best Cabernet Franc I've ever had, but I've certainly had worse. This wine was uncorked with about 1mm of cork bleed all the way around and a light violet stain on the cork that showed some crystalline deposits after drying. The wine was very locked up and not showing anything on initial nose or palate. The wine was decanted through a Vinturi into a regular decanter and was allowed to open for about 30 minutes but one glass was poured immediately after Vinturi decanting. Poured a dark garnet red with some violet hues. The nose was very floral and had all the right components - nice lilac, daisies, and that "Franc Funk" that I can't describe but is hallmark of the varietal. Very "briar patchy" in nature. Smelled like a nice unrefined wine in a refined bottle with a very "coat and tie" kind of wine label. Wolf in sheep's clothing?? The initial taste on the palate was gritty, with some nice strawberry and red berry characteristics with some leather or smoke? Leather and smoke were used but I just didn't get that at all. The earthy characteristics of this wine died in the middle. However, the fruit turned a bit darker, and finished like almost a vanilla blackberry with a spice on it that I was SURE was going to make a jalapeno striped bass dish sing. This actually had a fairly prominant oak barrel, dry finish. Not heady at all. The earthy characteristics and briar patch backbone just kind of seemed to die in the middle, but again was a force in the front and in the rear. With a Pittsburgh rare steak with cool center the steak made the wine quite a bit more spicy on the finish but didn't change the characteristics that much. With the jalapeno bass that used a cayenne pepper, the spice very much died, which was nice as I could get some blueberry, blackberry, dark red cherry and some other things out of that wine that I wasn't getting with the steak. Quite a peculiar Cab Franc I must say, and not my favorite. Certainly nothing OMG about this one.

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