County Cabernet Franc

  • 2015
  • 2013
  • 2012
  • 2011
2015 was a challenging year in Prince Edward County. After an unusually warm spring, and promising start to the season, we experienced a crippling frost at the end of May. Sadly, about 85% of our production was lost in a single night. Despite this cold event, the rest of the season saw warm, dry weather and the buds that survived produced beautiful, clean fruit. This Cab Franc was 100% destemmed into small fermentation totes and fermented using natural yeasts. Post ferment pressing in our basket press and put into 225L barriques for 10 months ageing. 30% new oak, 70% older fill.
This vintage shows the hallmarks of cool climate County Cab Franc: bright fruit aromas and flavours, vibrant acidity and firm tannin. Classic Cab franc notes of dark berries, subtle spice and a chalky characteristics reminiscent of the great Cab Francs from the Loire Valley.
Grown in a cooler year, this single vineyard Cab Franc displays the fresh acidity and bright fruit for which the County’s limestone soils are renowned. Hand-picked and carefully destemmed, this Cab Franc was fermented in small 1-ton batches using only indigenous yeast. Pressed in an old basket press and put into French oak for 10 months. This wine completed malolactic fermentation in the spring of 2014 and put to bottle with a very low sulphur addition right before bottling.
Wonderfully low 11.9% alcohol belies richness and vibrancy of this 2013 Cab Franc. The desirable cooler vintage has allowed us to craft a wine that has fresh acidity, lovely vibrancy and dark fruit; reminiscent of the delicious Cab Franc from Chinon in the Loire Valley, France. Truly a wine that expresses both the soil and climate in the glass.
The grapes were harvested in mid-October, 2 weeks earlier than normal due to an early spring and wonderfully dry and warm fall. Hand picked at a welcoming 22 brix and a stable ph of 3.25. As the stems were beautifully ripe and brown, 35% were used in whole cluster fermentations. All ferments were 100% indigenous yeast, which explains the low alcohol (10.8%). Fermented on the skins for 21 days. While Cabernet Franc is often seen as a leafy and green wine, phenolic ripeness was achieved in the vineyard, which allowed us to make a rich and velvety wine.
The addition of a whole cluster component in the 2012 fermentation added a dimension of tension and old world Chinon structure. This wine shows lovely bright fruit on the nose that continues through to the palate. Suggested drinkability window: now to 2016.
Our soils most closely resemble those of the Loire Valley and Burgundy. It is natural that we grow and ferment our Cabernet Franc in a similar style to the great Chinon and Bourgueils. More so than with other varieties, we restrict the yields greatly in the vineyard so as to get full phenolic ripeness with no bell pepper greenness. Our Cabernet Franc is a County wine made from fruit grown next door to our estate vineyard. Harvested towards the end of October and wild yeast fermentation.
A wild fermentation contributed superb concentration and seamless texture. The bright acid plays with the limestone giving body and finesse. It combines the wonderful richness and texture of the 2010 and the elegant minerality of the 2009 vintage. Suggested Drinkability Window: Now through 2016.