93 pts

Cabernet Franc 2020

Tasting Notes

Complex on the nose with classic aromas of charred red pepper, bitter chocolate, red currant and notes of smoke. The palate is fresh and juicy with flavours of cocoa, black licorice, leather and smoke with balancing acidity and soft tannins. The palate is long and smooth with lingering acidity. Enjoy on release with braised brisket with jalapeno aioli, roasted red meats or game. Decant to give the wine a chance to soften with air or cellar for the medium-term.

Download Notes

$24.95

APPELLATION

VQA Creek Shores

VINEYARD

June's Vineyard

GRAPE VARIETY

100% Cabernet Franc

BRIX AT HARVEST

23.7

ALCOHOL CONTENT

13.0%

RESIDUAL SUGAR

4.5 grams/Litre

WINEMAKING NOTES

Sourced exclusively from our June’s Vineyard in the Creek Shores sub-appellation, our Cabernet Franc 2020 was harvested in mid-October after a warm summer and dry fall. The grapes were in pristine condition so minimal sorting was necessary. After crushing and de-stemming, the must and skins were moved to stainless steel fermenters where the primary fermentation took place over 3 weeks with pump-overs for colour and flavor extraction. After pressing, malolactic fermentation was completed in tank where the wine was kept until bottling in August 2021 following a light fining and filtration.

93 pts

John Szabo MS, WineAlign

From 13th Street's June’s Vineyard at the base of the Niagara Escarpment, this is deeply coloured and evidently ambitious wine despite the modest price. I love the black cherry fruit the wet clay flavours, ripe but fresh, and the flesh and substance on the palate. Best after 2024; there's lots of stuffing to work with here. Tasted October 2021.

92 pts

Michael Godel, WineAlign

Quality ripenesses brought together, richness of fruit, dried herbs and scrub brush, a note of smoulder. Wood chalkiness, some astringency, likely caused by the charred and tarry sensation. Mostly clean otherwise with moments of iodine, graphite, hematoma and band-aid. Youthful and Chinon-like. Drink 2022-2025. Tasted blind at NWAC2021, October 2021.

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