The Father grape to Cabernet Sauvignon, but very different from a Cab. Known for its wonderful aromatics & great acidity. Delectable.
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Suggested aromas: This wine shows bright ripe pie fruit, herbal notes & earthy undertones on the nose with supple acidity, ripe red fruit & rich tannins on the palate.
Blend: 75% Abbott Cabernet Franc, 10% Syrah, 10% Cabernet Sauvignon, 5% Sangiovese
Fermentation: Cool, eight-day fermentation
Time aging in oak: 14 months, French Oak
Finish Alcohol: 13 %
Acid/pH: 3.3 pH
Production: 98 cases
Best time to drink: Drinking beautifully now and will continue to through 8-10 years from the vintage date.
Vineyard: Abbott Vineyard
Elevation: 5,500 ft
Exposure: Flat, good exposure
Soil: Sandy loam, rocky
FOOD PAIRING: Berry compote on cheeses, game birds or tiramisu.
“Highest Rated Red Wine producer in New Mexico’s History” -The Wine Enthusiast Magazine
"Notable New Mexico winemakers to look for... Vivác is a great up-and-comer!" & “Winery to Discover Now!” - Sunset Magazine
“An American wine for every day” - USA Today