This post has been sponsored by Raphael Wine. All opinions expressed are my own. The following message is intended for those 21+.
There are some wines that ask to be admired, and then there are some that ask to be brought to the table. Raphael's Cabernet Franc Reserve belongs firmly in the second category.
Cabernet Franc is one of those grapes I find particularly interesting at the dinner table. It can carry the structure and savory character we expect from a serious red wine, while still retaining enough acidity and herbal nuance. That makes it especially appealing with dishes built around roasted lamb, grilled steak, mushrooms, fresh herbs, and other deeply savory flavors.
For this bottle, that balance is what stood out to me most. Raphael's Cabernet Franc Reserve brings together ripe dark fruits with dried herbs, baking spice, a subtle floral character, and beautifully restrained tannins. It has the depth to stand alongside a substantial entrée without overwhelming the food.
Perhaps that's what makes this particular bottle interesting to me as a Long Island wine. Rather than chasing the heavier, fruit-forward style associated with some warmer-climate Cabernet Francs, this is a wine that feels shaped by the maritime character of the North Fork- bright enough to accompany a meal, but structured enough to remain memorable in the glass.
For my table, I'd reach first for herb-roasted rack of lamb or a hearty skirt steak, where the wine's dark fruit, acidity, and herbal character can complement rather than compete.
Today, we're taking a closer look at Raphael Cabernet Franc Reserve, including what it tastes like, what makes Long Island Cabernet Franc distinctive, and the recipes I'd serve alongside it.
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At a Glance
| Quick Facts | The Wine |
|---|---|
| Winery | Raphael Vineyard & Winery |
| Wine | Cabernet Franc Reserve |
| Grape | Cabernet Franc |
| Region | North Fork of Long Island, New York |
| Style | Dry red wine |
| ABV | 13.5% |
| Price | Approximately $50–$60 |
| Best With | Lamb, steak, mushrooms, roasted meats |
| Our Rating | 96 points |
Aromatic and Tasting Notes
On the Nose
Very expressive. The aromatics introduce themselves with characteristic plum and cocoa, with dried tea leaves manifesting deeper into the glass. As the wine breaths, there are notes of unsweetened cocoa powder, with intense aromas of dried sage, dusted by rich herbal essences.
On the Palate
Medium-bodied and refreshingly crisp. The wine greets the palate with notes of sour cherries, while the dried sage carries over from the bouquet, framed in subtle orange zest. Mid-palate, the wine reveals its firm, cool-fall acidity that helps keep the wine lively and refreshing.
Finish
The wine finishes dry with fine, slightly chalky tannins that grip the sides of the mouth, ending on a pleasantly savory note of wild herbs.
A Wine Made for the Long Island Table
As a local myself, I have long contended that Long Island is a fascinating place for winemaking because of its unique location. The North Fork sits between the Long Island Sound and the Peconic Bay. Therefore, its distinct maritime environment helps moderate temperatures, while the relatively cool climate and growing conditions help grapes retain their acidity. Furthermore, the long growing season gives fruit time to develop depth and concentration.
There is another reason I enjoy approaching Long Island wine through the table. The North Fork is not simply a wine country; it is an agricultural country also. Farm stands, vineyards, community gardens, seafood (famous for places such as Montauk Point and the Nautical Mile), and the long tradition of cooking with what is close at hand all belong to the same landscape.
With that in mind, today's bottle, Raphael's Cabernet Franc, isn't something to consider in isolation. I like to pair it alongside roasted lamb with garden herbs or a beautifully seared steak with mushrooms. Think of heartier meals where the food carries as much personality as the wine.
What to Serve with Raphael Cabernet Franc Reserve
Herb Roasted Rack of Lamb
Our herb-crusted rack of lamb brings together exactly the kind of flavors that will make Cabernet Franc standout at a table: savory roasted meat, garlic, oregano, basil, and a lightly caramelized exterior.
The wine's dark cherry and plum character gives the lamb a fruit-driven counterpoint, while its acidity keeps the combination from becoming too heavy.
→ Get the recipe: Herb Roasted Rack of Lamb
Savory Skirt Steak with Garlic, Butter & Basil
For a more casual dining experience, the Cabernet Franc pairs well with our skirt steak seared in garlic, butter, and fresh basil. The butter gives the wine's tannins something rich to work against, while the basil and garlic echo the wine's herbal character.
→ Get the recipe: Savory Skirt Steak with Garlic, Butter & Basil
Who Is Raphael Cabernet Franc Reserve For?
As with the Raphael Cabernet Franc I recently reviewed, I would say that Raphael's Merlot primarily appeals to those who enjoy cool climate wines, and those who love New World wines prepared in Old World styles. Furthermore, if you prefer food-friendly Merlot over plush, flabby mass-market Merlot, then this wine is essentially tailor-made for your palate given its high acidity and low residual sugar.
For those who are value-conscious wine consumers, this wine punches well above its price point, offering a fantastic quality-to-price ratio given its $20-30 price point.
The Final Pour
And that's our review of Raphael's 2019 Merlot First Label from the North Fork of Long Island. If you enjoyed this review, or have any questions or suggestions be sure to let us know in the comments below we always enjoy hearing from you.
Cheers!
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