Sol Rouge Vineyard and Winery

2013 Cabernet Franc

Out of stock


Out of stock

Appearance deep ruby
Aromas dark red and black cherry, cranberry, plum, black currant, clove, damp earth, smoked wood, hints of red licorice
Palate structured tannins and an integrated, palate-cleansing acidity that smooth and soften as the wine continues to open, enhancing the lush, spicy dark fruit and cranberry notes throughout its lingering, simply enjoyable finish
Food Pairing Suggestions
Cabernet Franc is a wine to pair with beef steak, pork roast, smoked ham, grilled lamb and salmon. The earthiness of Portobello mushrooms brings out the subtleties in Cabernet Franc. Cheese pairings are similar to that of Cabernet Sauvignon and Merlot - aged hard cheeses.

100% Cabernet Franc


Red Hills, Lake County, CA

200 cases
Aging Potential
Will cellar gracefully over the next 8-12 years

  • Winemaker of the Year 2015 by American Fine Wine Competition

  • Seven of Sol Rouge’s nine wines received 91+ points by Wine Enthusiast

About The Vineyard

Sol Rouge is a 70 acre family estate located in the Mayacamas Mountains at elevations averaging over 1800 feet. North of Napa in the foothills of a dormant volcano which formed the North Coast wine country in the Red Hills Appellation of Lake County, this land contains rich, red volcanic soil and, from this unique profile, Sol Rouge derived its name – translating to “Red Soil” in French. Grapes are planted in a “high vine density” configuration allowing each vine to focus on fewer clusters of fruit, leading to greater complexity. Nestled between Mt. Konocti and Benson Ridge, this aggressive sight is all hillside with slopes up to 60% and is said to be the most aggressive and tightly planted vineyard in the Red Hills, with nearly 6000 vines per hectare in some blocks.

Sol Rouge Red Soils Lake COunty

Winemaker Notes

100% French oak barrels, 12.5% new; Aged 30 months in barrel


Bryan Kane

Winemaker Bryan Kane Napa Valley

About the Winemaker:

With a commitment to sustainable farming practices, natural winemaking and a focus on making wines from Rhone varietals, Bryan Kane has established himself as an awarding winning winemaker. Recognized as one of the “Next Generation of Cult Winemakers” by Somm Journal and Winemaker of the Year by American Fine Wine Competition, Bryan employs philosophy of “making wine in the field” in his wines and has total control over to implement this approach with Sol Rouge, his family estate vineyard.

After a number of years assisting with winemaking, Bryan Kane was named winemaker of his first commercial project in 2004 with the launch of VIE Winery – a boutique winery focused on making high quality, limited production Rhone varietal and Zinfandel based wines from many of the finest vineyards in California. Within the first two years, VIE gained, what some call, “cult winery” status with each of its wines receiving 90+ point ratings and one being named “Top 100 wines of the Year”.



Outside of some formal studies at UC Davis and learning through fellow winemakers working harvest for several years, Bryan has gained great knowledge and experience by working along-side of several established winemakers. First, Bryan worked two years along side of Scott Shapley, formally Assistant Winemaker at Siduri & Novy Cellars, winemaker for Roessler Cellars (now Walt Wines) and currently head winemaker at ROAR wines. Bryan continued to work along side of Scott as they both make their wines out of Copain’s crush facility where Bryan also worked along-side notable winemakers from DuMol, Domun, Carlisle, and Copain, of course. Later, Bryan to Nicholson Ranch where other great wines like Rivers-Marie and Schrader Cellars where produced. Bryan gained much of his knowledge working along-side these great winemakers. Although Bryan did not directly work with him, he also valued the mentoring offered by the late Denis Malbec, a third-generation winemaker from Ch. Latour and winemaker at several California Cult Wineries including Kapcsàndy Family Winery, Blankiet Estate, Sodaro Estate Winery, and Captûre Wines as well as his own wineries Notre Vin and Aliénor. His mentoring and guidance was invaluable and he will be missed.

Bryan also took over winemaking for the famed Howell Mountain Vineyards, following a line of great winemakers including Dave Phinney (Orin Swift), Ted Lemon (Littorai) and James Hall (Patz & Hall). Bryan also heads up winemaking for The Winery in San Francisco and an Italian wine project called Sottomarino Winery. Bryan also continues to consult at VIE Winery and other boutique wineries in the area, but his true passion is his estate winery – Sol Rouge Vineyard & Winery.

About the Winery
Sol Rouge Vineyard and Winery
Hidden away in the foothills of a dormant volcano in Lake County, just north of Napa Valley, Sol Rouge Vineyard and Winery is crafting under-the-radar, award winning wines. Sol Rouge gets its name from the red soils that blanket the region and contribute to the unique quality of the wines. Residing in the Red Hills AVA (American Viticultural Area) Sol Rouge sits at elevations over 1800 feet, allowing the vines to bask in the sun above the fog line.
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