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The nose has blackberries and licorice up front, softens to yield stewed cherries and a touch of orange peel. Palate is surprisingly plush and soft for a young Cabernet. It has layers of red fruit and spice with typical Okanagan bright acidity that gives it plenty of life and length. Finish is persistent with a warm cherry and vanilla flavour and supple tannins.
Machine harvested fruit arrives at the winery early in the day to ensure it stays cool for a short cold maceration of 2 -3 days. It is inoculated with selective yeast and then allowed to warm up to 28C during primary (alcoholic) fermentation with regular pump overs to extract maximum flavour and colour. The wine is then barreled down at 4°Bx (11% Alcohol) to 30% new French and American oak barrels to complete fermentation. It then ages in oak as it goes through MLF and matures for a total of 18 months before being racked to tank and then bottled.
Production: 4037 cases
Harvest Date: October 23-24, 2013
Bottling Date: June 2015
Cellaring potential: 7-10 years
Residual Sugar: <2.0 g/L
TA: 5.24 g/L
Awards & Ratings
- John Schreiner
- Decanter World Wine Awards 2016, Commended
- 2017 All Canadian Wine Championships, Gold
- National Wine Awards of Canada 2017, Silver Medal
Lovely perfumed red fruits, cherry, anise, subtle herbs and integrated spice notes on the nose. It’s smooth on the palate with rich and ripe red fruits, good barrel spice and propped up by fresh acidity.
- 89 points, Rick VanSickle
87 points - Liam Carrier, Icon Scores
Best BC Cabernet Franc - BC Best of Varietal Awards 2016
This was a featured wine in June's wine club package.
Geographical Indication: Okanagan Valley, BC
Vineyard: Diamondback vineyard, Black Sage Bench
Cases Produced: 4,037
Appearance: Bright, clear, deep ruby in colour.
Nose: Medium-plus intensity, with cassis, black cherry, raspberry, white pepper, mocha and light bell pepper notes.
Palate: Full-bodied, with up-front cassis, blackberry, black cherry, licorice and spice notes, some secondary herbal/spice notes and a warm finish that highlights black tea and white pepper notes balanced by fresh acidity.
Quality: Very good quality now, and should improve with short-term (3-5 years) cellaring.
Food Pairing: Grilled sirloin, fajitas, spicy sausage, charcuterie, bison.
Wine Writer’s Comment:
“Too often overlooked, especially in the Okanagan Valley, Cabernet Franc shines when it’s well-made, and Tinhorn Creek’s example fits that bill to a tee. This Cabernet Franc never gets overtaken by weedy or green notes, instead offering deep dark fruit with warm spice and black pepper notes, with just a hint of bell pepper that’s varietally on point. Eighteen months in oak barrels brings added texture and complexity, making for a Cab Franc that will make converts of even the staunchest skeptics.”
— Ben MacPhee-Sigurdson, Winnipeg Free Press