⏱ 1 min read
The Short Version
Once dismissed as professional suicide, Cabernet Franc has evolved from a mere blending tool into Napa’s most expensive underdog. Today, this once-ridiculed variety commands a $3,000 per ton premium over top-tier Cabernet Sauvignon, signaling a radical shift in the valley's prestige.
Listen up: in 1996, dedicating a Napa Valley label exclusively to Cabernet Franc was more than just an unconventional choice; it was seen as professional suicide. While the rest of the valley obsessed over Cabernet Sauvignon or used Franc merely as a blending tool to round out Bordeaux styles, John and Tracey Skupny launched Lang & Reed. They weren’t interested in leftovers or secondary roles. Instead, they looked toward the Loire Valley and Bordeaux’s Right Bank for inspiration, betting on a grape that most local critics couldn’t even fathom as a standalone star.
I actually thought we might have been disconnected.
A Radical Departure from Tradition
The skepticism from the establishment was immediate and palpable. When Skupny announced his plan to focus entirely on the variety, the reaction from industry gatekeepers was one of pure disbelief. I actually thought we might have been disconnected. At the time, bottling Cabernet Franc on its own was nearly unheard of in California; if it appeared in a bottle at all, it was usually because a producer had a surplus after their primary blends were complete. The idea of treating it as a primary expression of terroir was considered a massive gamble in a region defined by its heavyweights.
The Shifting Economics of Franc
Fast forward to today, and the landscape has shifted from ridicule to high-stakes competition. Cabernet Franc is no longer the underdog; it is riding a massive wave of popularity that has sent vineyard prices soaring. In Napa, the cost for this specific fruit now approaches $12,000 per ton, which is roughly $3,000 more than the rate for top-tier Cabernet Sauvignon. This premium pricing reflects a newfound respect for the grape’s complexity and its ability to offer something distinct from the power-driven profiles typically associated with the valley. What do you think: does the rising price of Cabernet Franc signal a permanent shift in Napa’s identity, or is it just a passing trend?
Questions & Answers
Why was focusing on Cabernet Franc considered a risky move in Napa Valley?
Focusing exclusively on Cabernet Franc was viewed as professional suicide because the region was traditionally obsessed with Cabernet Sauvignon. Most local producers only used Cabernet Franc as a secondary blending tool to round out Bordeaux-style wines rather than treating it as a standalone star. When John and Tracey Skupny launched Lang & Reed in 1996, industry gatekeepers met their unconventional choice with disbelief because bottling the variety on its own was nearly unheard of in California at that time.
How has the market value of Cabernet Franc changed in Napa Valley?
The market value of Cabernet Franc has risen significantly to the point where it now commands a premium over other major varieties. In Napa, the cost for this specific fruit has reached approximately $12,000 per ton. This price is roughly $3,000 higher than the rate currently paid for top-tier Cabernet Sauvignon. This shift reflects a newfound respect among producers and collectors for the grape's unique complexity and its ability to offer a distinct profile from the valley's typical power-driven wines.
What inspired the creation of the Lang & Reed wine label?
The Lang & Reed label was inspired by the winemaking traditions found in the Loire Valley and Bordeaux’s Right Bank. Rather than using Cabernet Franc as a leftover or secondary component for blending, founders John and Tracey Skupny wanted to showcase the grape as a primary expression of terroir. They made a radical departure from Napa norms by betting on a variety that most local critics at the time could not fathom as a standalone star in California winemaking.
What role did Cabernet Franc traditionally play in Napa Valley blends?
Cabernet Franc was traditionally used as a secondary blending tool rather than a primary grape variety. Most Napa producers utilized the fruit to round out their Bordeaux-style blends instead of bottling it as a single-varietal wine. Before its recent surge in popularity, if Cabernet Franc appeared in a bottle at all, it was usually because a producer had a surplus remaining after their primary Cabernet Sauvignon blends were already complete.
Originally reported by Vinography.
