2017 Cabernet Franc | Niagara Peninsula

$ 17.95 • 750 ml • 12 bt/cs • Extra Dry
About This Wine
This wine originates from selected Niagara Peninsula vineyards situated near the south shore of Lake Ontario. In these sites, a combination of limestone and shale laced clays, elevation and moderating on-shore breezes provide ideal conditions for Cabernet Franc, yielding a robustly structured wine with mint-berry character typical of these terroirs.
Vintage
2017 was marked by a cool growing season followed by a sunny, dry fall with extended ripening, Cabernet Franc was the star of the vintage, producing saturated yet silky wines with medium to long-term ageability.
Composition
VarietiesCabernet Franc
Estate Grown 50%
Origin
AppellationNiagara Peninsula
Site35% Beamsville Bench, 30% Lincoln Lakeshore, 20% Four Mile Creek, 15% St. David's Bench
Topography
Elevation80–155 m (260–510 ft)
Slope/Exposure2–6% / NNW
Soil
Beamsville Bench/St David's Bench Stony clay till composed primarily of limestone mixed with sandstone and shale Lincoln Lakeshore/Four Mile Creek Lacustrine clay-loam till composed primarily of red shale and sandstone mixed with limestone
Harvest Data
Harvest Date Oct 6–Nov 14
Sugar 22.2º Brix
Titratable Acidity 7.1 g/L
pH 3.28
Yield 4.0 mt/ac (74 hl/ha)
Vinification
7-day maceration followed by 7-day fermentation using selected and indigenous yeast; barrel ageing for 12 months in 85% neutral and 15% new French, Hungarian and American 225L barrels
Bottling Data
Bottling Date Feb 2019
Alc./Vol 13.5%
Residual Sugar < 2.0 g/l
Titratable Acidity 6.8 g/L
pH 3.55
Production 2,100 cs
Sensory Profile
The nose is concentrated and complex, with succulent blackberry, cassis and plum fruit alongside notes of cedar, mineral and spice. The palate is medium bodied with a seam of ripe yet grippy tannin neatly woven into the wine's juicy, blackcurrant fruit, all complemented by hints of cigar box and tar. The tannins taper and soften on the finish, carrying overtones of mint-cherry, clove and cinnamon.
Ageability
Best consumed 2019 through 2024; will hold through at least 2026
Food Pairings
Turkey roast with cranberry, beef brisket, Mitaki mushroom roast, vegan burritos or pupusas, roasted red pepper and eggplant dishes
Availability
Winery, Vintages • 523001

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