About This Wine:
This wine originates from our Cave Spring Vineyard, located on a hillside of the Niagara Escarpment overlooking Lake Ontario known as the Beamsville Bench. Optimal conditions for extended ripening at our estate have delivered a Cabernet Franc with the structure, body and depth of flavour to reward several years of cellaring.
A single block of 16 old vines at Cave Spring Vineyard
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, and range from 4 to 8 m in depth.
100% Cabernet Franc
Harvest Date- Oct. 29
Sugar- 23.4 Brix
Titratable Acitity- 6.13 g/L
Yield- 3.4 tonnes/acre
Following a 14 day maceration, the wine was gently pressed and transferred into a mixture of 500 L puncheons and 225 L barriques where it remained for 16 months, using a mix of 40% Hungarian, 36% French and 24% American oak. Overall, 20% of the barrels were new.
Bottling Date- June 2016
Residual Sugar- 3 g/L
Titratable Acidity- 6.45 g/L
Production- 150 cs. (9L)
Compelling aromas of sour cherry, black pepper, cinnamon,mint and tarragon greet the nose. The palate is full in body, with notes of herbs and spice continuing up front alongside hints of star anise and graphite. The mid-palate is ripe and deeply concentrated, with dark plum fruit, earthy notes and sturdy yet silky tannins. Plenty of juicy acidity provides lift, structure and clarity throughout. The finish is long and complex, full of mint-cherry, cloves and lingering nuances of smoke and game.
Beef carpaccio; mushroom risotto; Coq au Vin; roast Guinea Hen; grilled calf’s liver; sautéed sweetbreads; roasts of turkey or game birds (e.g., duck, pheasant); grilled or braised rabbit
Ready for consumption upon release, this vintage is at its prime between 2016 and 2018.
Ontario Retail Price:
Reviews & Accolades:
WINE ALIGN: A fine and floral, ripe and lightly cacao-inflected cabernet franc here from cave Spring, with delicate structure, lively but balanced acids and very pretty styling all around. In 1-2 years this will have fully digested the oak component, leaving a perfumed and silky wine in its place. Tasted February 2016. Value Rating: **1/2. 90 points. John Szabo.