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TASTING NOTES: The Serluca vineyard has proven to be an excellent site for Cabernet Franc in Niagara, showing fine ripeness and elegance. This wine exhibits a wonderfully dark berry fruit bouquet with savoury capsicum and herbs. The palate is flush with red current, cherries, liquorice, chocolate and subtle herbaceousness. Delightful now or you can hide it in the cellar, recommended ageing from 2016 – 2022.
Awards & Ratings
- InterVin International Wine Awards 2015, Honours Medal
Geographical Indication: Four Mile Creek VQA, Ontario, Canada
Vineyard: Serluca Family Vineyard
Appearance: Clear, opaque, medium-plus intense core with thin ruby rim.
Nose: Medium-plus intense characters of ripe blackberries, cinnamon, licorice, smoke, and charred meat.
Palate: The wine is dry with medium-plus body, medium acidity, medium fine-grained tannin. There are medium-plus intense fruit characters of blackberries, cranberries, bramble, black licorice, and dark chocolate.
Quality: This is a good quality, structured wine that falls on the darker, meatier end of the Cabernet Franc spectrum. There's a breadth of characters ranging from dark fruit to the earthy and smoky notes. Drink now with food or age 1-2 years to allow tannins to soften.
Food Pairings: Lamb burgers, bison and cranberry salami, beef pot roast, roasted pork loin with dried fruit, eggplant lasagna, red pepper and walnut dip, elk sausages.
Wine Writer’s Comment:
The Cabernet Franc grapes were grown in the Serluca Family Vineyard, located in the Four Mile Creek sub-appellation. After fermentation, the wine was aged for 16 months in primarily American oak barrels, 27% of which were new. Stylistically, this is a fuller, more structured version of Cabernet Franc that has a lot more in common with Right Bank Bordeaux, than an example from the Loire Valley. The fruit is dark and meaty with plenty of concentration and there are layers of spice and smoke gained by aging in American oak barrels. This wine still has plenty of structure, and I would suggest drinking it alongside red meat, or keeping it in your cellar for a year or two to give it some time to soften.
- Jake Skakun, @JakeSkakun