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  • 2017 All Canadian Wine Championships, Bronze

Cabernet Franc, 2015

Shipped and sold by Lang Vineyards

2015 Okanagan Valley 750 mL ,13.6% ALC/VOL

Availability: In stock

Cabernet Franc

Critic's Rating88 pts


Tasting Notes
This Cabernet Franc was grown in the ideal Osoyoos desert heat. The nose on this wine provides dried cherry and plum aromas . It’s palate features black currant, violets with hints of dried cedar and finishes on finely integrated tannins. Barrel aged for 18 months.

Pairing Suggestions
Pair with dark meats or rich pastas.

Awards & Ratings

Critic’s Rating:

88 pts

The Lang cab franc grows in the desert heat of Osoyoos. The nose has a warm, soft fruit character with bits of dried plums and cherries. The attack is soft and round with spicy, juicy, fragrant, black fruit flavours with soft tannins. This one is ready to drink with a meaty/mushroom pasta dish or with grilled lamb chops.

- Anthony Gismondi


  • 2017 All Canadian Wine Championships, Bronze 2017 All Canadian Wine Championships, Bronze

Connoisseur Note(s):

Silver Medal - Northwest Wine Summit 2017


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Tasting Notes

This was a featured wine in January's Wine Club package.


Geographical Indication: Okanagan Valley, BC

Vineyard: Pendergraft Vineyards, Osoyoos, BC

Cases Produced: 100


Appearance: Bright. Semi-opaque. Dark ruby core, lighter rim.

Nose: Medium aromatic intensity. Coffee, sweet tobacco, dark stewed fruits, plum and prune, black tea, eucalyptus.

Palate: Medium acid, medium tannin, medium body. Black fruit, stewed rhubarb, prune, black pepper, savoury herbs, a hint of menthol.

Quality: Very good quality with a medium length finish. This wine is subtle, delicate and aged, and closer in makeup to a Bordeaux Cabernet Franc than a Niagara or cooler climate Cabernet Franc. It’s been aged in French oak for 18 months and will hold up well to many different foods, but is also intriguing to sip on its own. Could cellar up to 5 years.

Food Pairing: Tourtière or pork pie, steak and kidney pie, Filet Mignon with creamed spinach, rosemary-encrusted lamb shanks, assorted charcuterie and aged meats.

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