2013 Estate Grown Small Lot Cabernet Franc '101' VQA

Certified Organic & Biodynamic

$34.95 / 750ml (Ontario Price Shown)


Wine Lovers’ Notes:

In the Glass

Medium ruby in colour, opening with aromas of red currant and fresh cherry, kirsch, delicate floral notes, fresh tobacco, woodsmoke and wet clay. On the palate, bright, juicy red fruits lead to wave of extract, fine tannins and toast to a long finish replaying, smoky, earthy red fruits.

Paired with: Frozen Butcher Certified Organic New York Striploin



Pairs perfectly with any Frozen Butcher steak, grilled rare. Cellar 3-8 years for more complexity. Looking for a more ‘hearty’ fill? We also recommend sipping it alongside your pasta topped with a rich meat based sauce.

Suitable for Vegans & Vegetarians.

In Print

Best in Show & Best Red Wine - The Royal Agricultural Winter Fair 2016
  


Gold Medal (Cabernet Franc under $35) - The Royal Agricultural Winter Fair 2016

"Gone is the Whimsy! idiom and preserved is the varietal freshman year class denotation. The "101" actually refers to the vineyard, a block in purport of aromatic restraint in a confident Cabernet Franc with more richness and tannin, not to mention raging acidity and acceptable volatility. There is lightness and brightness within the rigid tannic frame. The “101” vineyard shines while it broods. Dichotomous Cabernet Franc with an as yet undecided future. Drink 2017-2020. Tasted February 2016."
- Michael Godel, WineAlign.com

**** - "Made with 9% new oak and 91% second fill or older. Ripe raspberry with a whisper of cocoa both on the nose and in the glass. There is fantastic acidity and no signs of herbaciousness on a wine that already has a gorgeous elegant finish."
- Andre Proulx, Wine Review with Andre Proulx

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Winemaker’s Notes:

In the Vineyard

Varietal: 91% Cabernet Franc, 9% Cabernet Sauvignon
Appellation: VQA Four Mile Creek
Brix at harvest: 20.4°

 

In the Winery

This Estate Grown Small Lot wine was made from grapes hand harvested from our estate vineyards, gently destemmed and crushed 50% before indigenous fermentation in stainless steel tank for 4 weeks prior to pressing, settling and racking to French oak barrels for 18 months of aging. Following barrel selection and blending, the wine was bottled, unfined and only coarsely filtered.

Alcohol: 13%
Titratable Acidity: 7.7 g/l
ph: 3.47
Bottled: June 29, 2015
Closure: Natural cork
Cases Produced: 275
Release Date: May 2016

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