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Cabernet Franc 2019 Signature

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Cabernet Franc 2019 Signature
Cabernet Franc 2019 Signature
Tasting notes

As one of the few wineries in California who bottles Cabernet Franc as a varietal, we are very excited by its performance to date and further potential in our vineyard. There is a tendency in California for this varietal to take on herbaceous characters, which in our vineyards has been drowned out by all the luscious fruit character. The vines produce well balanced fruit bursting with cherry, raspberry and violet notes with virtually no herbaceous character..the way Cabernet Franc should be.

Suggested Food Pairings

This wine with all its dark fruit will really shine with hints of salt in the recipe. Spice and fruit oriented dishes too, but salt will be the fun bridge ingredient. (Cellaring: 3-7+ years)

VarietalCabernet Franc
AppellationEl Dorado
VineyardEstate Vineyard
Aging22 months in oak barrels (31% new French Oak)
Fermentation18 days on skins in open top fermentors
Volume750 ml
Bottling Date12/08/2020
Cases Produced121

We grafted in 2.4 acres of Cabernet Franc in 1983 into our home estate vineyards. Originally Zinfandel, the vineyards face due west on a gently sloping hillside to catch the warmth of the summer afternoon sun. Selective leaf removal on the eastern side of the vine provides for early morning direct sunlight on the clusters, for even maturity and color. Although the soils are a deep and fertile Aiken clay loam, the vines are low-vigor, producing between 1.5 to 2.5 tons per acre. And with only one or two seasonal irrigations, the resulting wines are intense with incredible color and structured tannins.  

Paul Bush, Owner/Winemaker

Madroña Vineyards

Camino, California. 


We are a family-owned and operated winery focusing on terroir-driven, Estate-Grown fruit.

Annual Case Production:  12,000 cases

Planted Acres:  70 acres planted at the 2,850 to 3,000 foot elevation.

Career Background:  Having helped plant the family vineyards as a kid in 1973, I grew up working in our winery what seemed like every day after school. I had no intention of “winding up” in the wine industry and graduated from U.C. Davis in 1989 with a degree in Economics. However, with an interest in traveling abroad, our winery offered a flexible schedule and an opportunity to work with inspiring winemakers such as Mark Foster and Hugh Chappelle. I began managing the vineyards and business in 1991 and making the wines in late 2002.

Biggest Professional Challenge: Balance! Working with my wife, Maggie, we find our greatest challenge is how to be business owners with all of its responsibilities while making the wines, growing the grapes, marketing the brand and raising two daughters. Any given day can be filled with dusting the vineyards at daybreak, acid trials before lunch, working in the tasting room in the afternoon—and then throw in a swim meet or school play for spice.  Undoubtedly, every small, family winery tackles the same aspect of wearing so many hats, but the challenge and excitement is unique to each one.

Varietals that Madroña is Known for:  In total, we grow 27 varieties in our El Dorado vineyards. From within these plantings, however, I believe that Malbec, Cabernet Franc, Zinfandel, Riesling and the seven Portuguese varieties (for our New-World Port) are consistently outstanding.

Short Testimonial: I truly can’t imagine doing anything else but growing grapes and enjoying  wine. I believe the terroir of our region is unique with overall cool-climate aspects, peppered with warm summer days and a slightly shorter growing season. So finding the true expression of each variety for our vineyards ends up being an exciting and challenging adventure every vintage. The wines have more backbone and structure than most regions of California while showcasing the intense varietal character of mountain fruit. Most often, I find that the wine knows best in how it should be “made,” and I’m just along for the ride. As we once heard in France, “One does not make wine. One elaborates wine!” And with our Estate-grown grapes, I am quite content to be the “elaborator.”

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