2018 Cabernet Franc Estate | Beamsville Bench | Estate Grown

$ 34.95 • 750 ml • 12 bt/cs • Extra Dry
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. In this terroir, the combination of limestone-clay soil, elevation and moderating on-shore breezes yields a Cabernet Franc of great depth and complexity that will reward years of cellaring.
2018 was a warm vintage with normal precipitation levels and low yields. Cabernet Franc ripened in its normal window, producing succulent wines with fine-grained tannins and long-term agability.
Varieties100% Cabernet Franc
Estate Grown 100%
AppellationBeamsville Bench
SiteCave 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 12–16
Sugar 23.6º Brix
Titratable Acidity 5.3 g/L
pH 3.42
Yield 2.0 mt/ac (37 hl/ha)
3 week maceration and fermentation using indigenous yeasts; ageing for 14 months in 225L French oak barrels, 85% 2nd-6th fill and 15% new; the finished wine is unfiltered
Bottling Data
Bottling Date Apr 2020
Alc./Vol 14.0%
Residual Sugar < 2.0 g/L
Titratable Acidity 5.6 g/L
pH 3.65
Production 270 cs
Sensory Profile
Colour Deep garnet. Nose Aromas of blackcurrant, blueberry and graphite set against notes of cinnamon, clove and dried tobacco. Palate Medium bodied and tightly structured with Juicy black raspberry fruit up front and fresh cranberry/cherry fruit in the middle. Silky, fine-grained tannins discretely weave their way throughout, carrying ripe plum flavours and undertones of cedar and pencil shavings long onto the finish.
Best consumed 2021 through 2026; will continue to develop through at least 2028; unfiltered at bottling, decanting is recommended
Food Pairings
Roasted fowl (capon, turkey), mild sausages, seared duck, grilled steak, roast beef, vegetable tartine, soft goat's milk cheeses; decanting suggested
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