Gray Monk Estate Winery only ships products within Canada.

Odyssey Cabernet Franc, 2020

Shipped and sold by Gray Monk Estate Winery

2020 Okanagan Valley 750 mL, 14.1% ALC/VOL
Cabernet Franc

BC VQA Okanagan Valley

A bright garnet hued Cabernet Franc with a complex bouquet of smoky oak, tobacco leaf, cedar, and cigar box, mingling with dark plum and currant fruit notes. This full-bodied wine has good structure, silky drying tannins, and moderate food-friendly acidity. The ripe fruit flavours include currant, blackberry, red plum, and cherry, which are accented by notes of sweet spice and oak. The extra-dry finish lingers with notes of tangy red and black berries, black tea, sweet spice, and soft oak.

Food Pairings
Enjoy with grilled red meats; lamb chops with rosemary; rack of lamb; roasted game meats with savoury herbs; beef and mushroom stew; steak and kidney pies; grilled portobello mushrooms; rich mushroom lasagna; 70% dark chocolate; two-year-old cheddar and asiago cheese.

The Cabernet Franc was harvested from Rocky Ridge Vineyard in the Similkameen Valley in October 2020. The wine was aged in new, one and two-year-old French oak barrels for 18 months. The top 21 barrels were selected for their structure, fruit concentration, mouthfeel, level of acidity and potential ageability. These barrels were later blended and bottled in February 2023.

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This was a featured wine in March's Wine Club package, 2020.


Tasting notes written by Tony Aspler.


Geographical Indication: BC VQA Okanagan Valley
Vineyard: Various Oliver and Osoyoos vineyards
Residual Sugar: 0.3 g/L
Cases Produced: 518


Appearance: Deep ruby colour.
Nose: Cedary, blackcurrant and blueberry bouquet with notes of tobacco and oak spice.
Palate: Medium-bodied, dry, black and redcurrant flavour; elegant, beautifully balanced, lovely mouth-feel with fine-grained tannins.
Quality: Outstanding. 92-94 points (based on cellaring). Hold 1 – 2 years.


Food Pairing: Wild game hen with a black lentil purée, grilled lemongrass pork chops, barbecued hamburgers, roasted kale and mushroom ravioli, and parmesan polenta with sausage ragu.