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 |
What Does Raphael Cabernet Franc Reserve Taste Like?
On the Nose
Black cherry and plum come forward first, followed by dried herbs, baking spice, and a subtle cocoa character. As the wine opens, the floral and earthy elements become more apparent, with hints of mint and lavender adding complexity.
On the Palate
The wine is medium-bodied rather than heavy, with bright cranberry and blackberry supported by refreshing acidity. That acidity is important at the table - it keeps the wine from feeling overly rich alongside substantial foods.
Finish
The tannins are soft and velvety, with a savory, slightly herbaceous finish and a touch of bell pepper. The combination of acidity, restrained tannin, and savory herbal character is precisely what makes this wine more versatile with food than a bigger, more fruit-driven red.
In other words, the pairing works because the wine and the food share some of the same aromatic language without tasting identical.
A Wine Made for the Long Island Table
I have long contended that Long Island is a fascinating place for wine because it is surrounded by water. The North Fork sits between Long Island Sound and the Peconic Bay, creating a distinctly maritime environment. The water helps moderate temperatures, while the relatively cool climate and growing conditions can help grapes retain acidity. Furthermore, the long growing season gives the fruit time to develop depth and concentration.
Cabernet Franc can be quite expressive of cooler growing conditions. It can retain acidity and develop savory, herbal characteristics alongside its fruit. Those qualities are particularly interesting at the dinner table, and you will notice those characteristics in today's bottle especially.
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. Farm stands, vineyards, gardens, seafood and the long tradition of cooking with what is close at hand all belong to the same landscape.
That makes a wine like Raphael's Cabernet Franc particularly interesting to me. It isn't a bottle I want to consider in isolation. I want to put it beside roasted lamb with garden herbs, a beautifully seared steak, mushrooms, or a late-summer dinner where the food carries as much personality as the wine.
What to Serve with Raphael Cabernet Franc Reserve
Herb Roasted Rack of Lamb
The herb-crusted rack of lamb brings together exactly the kind of flavors that make Cabernet Franc interesting at the 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. The herbal notes in the wine also echo the basil and oregano in the crust.
→ Get the recipe: Herb Roasted Rack of Lamb
Savory Skirt Steak with Garlic, Butter & Basil
For a more casual dinner, I'd pour this Cabernet Franc alongside a simply seared steak with 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?
This is a good bottle for someone who enjoys medium-bodied, structured red wines with bright acidity and savory herbal character, particularly if you prefer your reds to complement dinner rather than overpower it.
I'd especially recommend it to someone exploring Long Island Cabernet Franc for the first time, or to a drinker who enjoys the structure of Bordeaux-style reds but doesn't necessarily want the weight or alcohol of a larger California Cabernet.
While it sits at roughly $50-$60 on the market, I would treat this as a special-dinner bottle rather than an everyday red.
What Sets Raphael Cabernet Franc Reserve Apart?
For me, it is the balance.
The wine has enough ripe dark fruit to feel generous, but the acidity and herbal character keep it from becoming heavy. The tannins are present, but soft rather than aggressive. That combination makes it particularly useful at the dinner table.
If you typically find Cabernet Franc too lean or herbaceous, this is a fuller, more fruit-driven interpretation. Conversely, if you generally find New World Cabernet too heavy or jammy, Raphael offers a more restrained, food-friendly alternative.
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