Brash FRNC makes the Adelaide Review


The Brash Higgins 2015 Cabernet Franc “FRNC” was reviewed to great acclaim in the Adelaide Review by wine writer Dave Brookes, calling it “a fragrant, energetic medium–bodied red that deserves a place on your table.” This, our second vintage from Sommerville Vineyard, is great news. Particularly since Cabernet Franc is such a delicious variety, and one which doesn’t get heaps of attention as a single varietal wine. Here’s Dave’s full review:

“Brad Hickey, the NYC sommelier who fell in love with an Aussie lass and relocated to McLaren Vale, is the man behind the Brash Higgins label, which is the nickname the wide–eyed and brash New Yorker was given by Aussie mates when he arrived to do vintage with Chris Ringland in 2007. I’m a big fan of the wines that Hickey is doing at Brash Higgins, in particular his stunning amphora–aged Nero d’Avola and the heady, perfumed Zibbibo, but this particular Cabernet Franc is lovely.

It is rare to see a lot of Cabernet Franc on the shelves of boozatoriums in Australia. Perhaps it is blended away like in the famous wines of Bordeaux. But great examples of the variety exist, particularly in the Loire Valley of France and in some of the IGT wines of Tuscany. But McLaren Vale seemingly does all right as well. This particular wine hails from the cracking black clays of the Sommerville Vineyard on Malpas Road.

Wild, one–tonne open ferments, six weeks maceration and aged for nine months in old French oak hogsheads, it is a fragrant, energetic medium–bodied red that, deserves a place on your table. Bruised red/purple in the glass with lifted aromas of spiced plums, blackberry and mulberry high notes. Hints of licorice, exotic spice, capsicum, violets, earth and that characteristic Cab Franc leafy edge that makes it so recognisable. The aromas transpose neatly onto the palate, which is medium–bodied with perfumed dark berry fruits, mulberries, dark ‘rum and raisin’ chocolate, earth and abundant spice. The wine finishes with a flourish of perfumed fruit and spice. Perhaps try this with a Moroccan lamb tagine and you will be on to a good thing.”

or go here: Dave Brookes 15 FRNC Review