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  • Decanter World Wine Awards 2020, Bronze Medal

Odyssey Cabernet Franc, 2016

Shipped and sold by Gray Monk Estate Winery

2016 Okanagan Valley 750 mL, 12.6% ALC/VOL

Availability: In stock

Cabernet Franc

Critic's Rating92 pts


BC VQA Okanagan Valley

Tasting Notes: A garnet hued Cabernet Franc with a complex bouquet of blackberry, blue plum, tobacco leaf, oak and spice box. This medium-bodied wine has great mouth-feel, soft drying tannins and moderate acidity. The ripe fruit flavours include blackberry and black currant, which are accented by notes of spicy oak. The extra-dry finish lingers with notes of blackberry, black tea, spice, oak and dried savoury herbs.  

Food Pairings: Enjoy with grilled red meats; lamb chops with rosemary; roasted game meats with savoury herbs; beef bourguignon; steak and kidney pies; 70% dark chocolate; two-year-old cheddar and asiago cheese.

Winemaking: The Cabernet Franc was harvested from Osoyoos and Oliver regions of the Okanagan Valley in mid-October 2016. The wine was aged in new and 1-year old French oak barrels for 24 months. The wines were blended and later bottled. Limited production of 518 cases.

Sweetness Level: (0) Extra Dry, 0.3 g/l
Total Acidity: 6.33 g/L

Awards & Ratings

Critic’s Rating:

92 pts

- Tony Aspler


  • Decanter World Wine Awards 2020, Bronze Medal Decanter World Wine Awards 2020, Bronze Medal


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Tasting Notes

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.

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