by Fred McMillin
for August 20, 1997

A Slick Frick Cab

Prologue: Judith and Bill Frick's vineyard and winery "is a splendid small estate which is establishing a solid reputation."

...by Remington Norman in "Rhone Renaissance"

The Rest of the Story: This is our Boutique of the Week, but it certainly is NOT a Boutique of the Weak. Bill Frick hand-tools some 2000 cases a year of robust reds, which the press correctly characterizes as "full blown and full bodied." They are fermented in small, open-top vats. Bill elects to punch down the floating cap of skins himself because it gives him "a much better feel of how the vat is progressing." His 1994 Cabernet Sauvignon certainly progressed well. He says it's typical of Dry Creek Valley Cabs... earth, mint, cedar wood. It is a peppery, purple powerhouse. So, if you like the individuality of custom-made Cabs, this one is for you.

1994 Cabernet Sauvignon, Dry Creek Valley, Sonoma County
Frick Winery
Geyserville, CA
Food Affinities—Made an exciting companion with some spicy oriental beef dishes.
Composition—100% Cabernet Sauvignon, 14.0% alcohol
Phone and Fax—(415)776-7331
$20

Postscript: Bill was born in Pasadena, CA in 1946. Exactly thirty years later the Frick Winery was founded. Did it take Bill all those years to decide to become a winemaker? Well, he chose his vocation when the Fricks visited the Italian-Swiss Colony Winery in northern California. Bill was eight!


About the Writer

Fred McMillin, a veteran wine writer, has taught wine history for 30 years on three continents. He currently teaches wine courses at San Francisco State and San Francisco City College and is Northern California Editor for American Wine on the Web. In 1995, the Academy of Wine Communications honored Fred with one of only 22 Certificates of Commendation awarded to American wine writers.


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