Cabernet Franc on the vine. (Wikimedia)

Rebecca Gibb explores how producers in the Loire Valley are reconsidering Cabernet Franc in Vinous. “The appeal of Loire Cabernet Franc is its purity and fragrance, and it seems that many vignerons have learned not only that warm fermentation and vigorous extraction is not the best approach, but also that maturation in lashings of expensive new oak, as if it were a Right Bank Bordeaux, muffles the variety’s joy.”

A 1,500-year-old wine factory was found in Israel. Experts say it’s the largest known winery from that era. The Washington Post has the full story.

Drought has left several Napa winemakers wishing for a bigger crop, but there is also optimism that 2021 could prove to be a high quality vintage, reports Chris Mercer in Decanter.

In Wine Enthusiast, Jess Lander looks at how grapes beyond Pinot Noir, Cabernet Sauvignon and Chardonnay are being embraced by boutique producers in California.

In Food & Wine, Ray Isle looks at how restaurants are reviving the house wine, and highlights nine top bespoke restaurant wines to order.

Despite the pandemic, US visitors have flocked to Napa Valley during harvest, reports Paul Bomberger in the Press Democrat.

In Wine Spectator, Catena Zapata’s wine director Alejandro Vigil talks about his early years in Mendoza, connecting with consumers on social media and how a bottle of Burgundy changed his outlook on wine.

In the Drop, Jim Clarke looks at the rise of serious blueberry wine.