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Cabernet Franc, 2017

Shipped and sold by Malivoire Wine Company

2017 Niagara Peninsula 750 mL, 13.0% ALC/VOL

Availability: Sold out

Cabernet Franc

Critic's Rating89 pts


Fragrances capture black cherry, nutmeg, peppercorn, cedar and graphite.

This supple, fruity-textured wine tastes of dark fruits, blackcurrant and raspberry with nuances of vanilla and spice.

Picked at Wismer Vineyard on November 7th as grape sugars averaged 22.9° Brix.

After fermentation in neutral oak cuves, the wine was transferred for malo-lactic fermentation and ageing in French oak barrels, 10% of which were new. After eight months it was racked to older barrels to age for another five months.

At the time of bottling, in December 2018, alcohol was measured at 13%; residual sugar at 1.5 grams per Litre and titratable acidity, 6.8 grams per litre and pH: 3.45.

Vegan Friendly

Only 242 cases were bottled

Serve near 14° C with roast pork or lamb, beef stew or pasta in herbed tomato sauce.

Awards & Ratings

Critic’s Rating:

89 pts

Sourced from the Wismer vineyards on the Twenty Mile Bench, a personable nose of brambly red fruits, some herbs, red currants and savoury spice notes. It’s made in a fresh style that showcases the range of red fruits, garden herbs and savoury underbelly that’s all kept popping on the palate from the racy acidity.

- Rick Vansickle, Wines in Niagara


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Tasting Notes

This was a featured wine in December's Wine Club package, 2019.


Tasting notes written by Tony Aspler.


Geographical Indication: VQA Twenty Mile Bench
Vineyard: Wismer Vineyard
Cases Produced: 242


Appearance: Deep ruby in colour.
Nose: Cedary, toasty, red currant bouquet with vanilla oak notes.
Palate: Medium-bodied, dry, and fresh red currant and sour cherry flavours carried on lively acidity. Well-structured and great tension between ripe fruit and acidity, a touch of nutmeg on the finish.
Quality: Very Good+. 89 points. Drink now or hold 2 -3 years.


Food Pairing: Cornish game hen with wild rice stuffing, lasagna, grilled quail with saffron couscous, baba ganoush with pomegranate molasses, red lentil soup, and roasted duck breast with asparagus.

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