2020 Cabernet Franc | Beamsville Bench | Estate Grown

$ 19.95 • 750 ml • 12 bt/cs • Extra Dry
About This Wine
This wine originates from our Cave Spring Vineyard, nestled on a gently sloping terrace of the Niagara Escarpment overlooking Lake Ontario, known as the Beamsville Bench. In this hillside terroir, the combination of limestone-clay soils, elevation and moderating onshore breezes yields a robust Cabernet Franc with a savoury, mint-berry character that is unique to our estate.
2020 was a warm, dry vintage with low to moderate yields and highly concentrated fruit. Cabernet Franc ripened on the early side, producing firmly structured, highly extracted wines with long-term cellaring potential.
Varieties100% Cabernet Franc
Estate Grown 100%
AppellationBeamsville Bench
Site100% Cave Spring Vineyard
Elevation125–155 m (410–510 ft)
Slope/Exposure3–6% / NNW
Stony clay till composed primarily of limestone and dolostone mixed with sandstone, shale and traces of granite and gneiss; soils overlie moraine and sandstone/shale bedrock; depth ranges from 4 to 8 m
Harvest Data
Harvest Date Oct 9–15
Sugar 23.3º Brix
Titratable Acidity 5.8 g/L
pH 3.33
Yield 2.0 mt/ac (37 hl/ha)
A 4-week maceration and fermentation using exclusively indigenous yeasts; ageing for 14 months in 225L and 500L oak barrels, 95% neutral and 5% new French; minimal sulphite additions; the finished wine is unfiltered
Bottling Data
Bottling Date Mar 2022
Alc./Vol 14.5%
Residual Sugar < 2.0 g/l
Titratable Acidity 6.8 g/L
pH 3.42
Production 1,130 cs
Sensory Profile
Colour Deep ruby. Nose Complex, with intense aromas of dark cherry, blackberry, tar, licorice, cedar and menthol, with graphite, eucalyptus and cracked pepper in behind. Palate Medium to full bodied with firm, fine-grained tannins and black cherry fruit up front; the tannins are tight yet expansive in the middle, cradling saturated cassis and black raspberry fruit and lifted by delicate mint tones; the tannins push onto the back palate, carrying juicy, dark berry flavours into a weighty, lingering finish tinted with notes of blacktop and white pepper.
Best consumed 2023 through 2028; will develop through at least 2030
Food Pairings
Roasted poultry or turkey, beef brisket, Mitaki mushroom roast, vegan burritos or pupusas, roasted red pepper and eggplant dishes
Winery, Vintages • 523001

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