|Residual Sugar (G/L)||0.7|
Aromas of juicy raspberry, red cherry and wild herbs. These red fruits follow through on the palate and are complemented by vanilla and clove notes from the oak barrels they were aged in for 17 months. This wine is a perfect match with sausage pasta, mushrooms, and grilled lamb or steak.
2015 started with a mild and dry winter, which left very little damage to the vineyards. Spring was warm, dry and early, with bud break occurring late April. Temperatures continued to rise, getting very hot in late June with little precipitation. Things didn’t cool down until September.
This wine was really a pleasure to follow along as it progressed and developed from berry to juice to wine. Incredibly sweet berries full of dark fruit aromas slowly changed to arguably our richest Cabernet Franc to date.
16 months in a mixture of French and American Oak barrels.
The 2015 vintage we picked our first crop, the Chardonnay, August 16th and then a record early finale with Petit Verdot on October 16th.
750 ml April 11, 2017
Cabernet Franc bursts with the sweetness of concentrated red fruit aromas such as raspberries and alpine strawberries, aromas of dried herbs, cranberries and traces of white pepper.
Harmonious on the palate boasting complex tannins and flavours of caramel with sea salt, roasted coffee, cherry wood, wild licorice & thyme.
Our Cabernet Franc pairs well with cheese and spinach quiche and cheese (goat’s, feta, fontina, camembert) stuffed ravioli. A veggie soup or stew with black lentils, red beans, pinto beans, mushrooms, eggplant, leeks, spinach and roasted red peppers will match. Meatballs in tomato sauce, mushroom risotto or a bacon and cheese burger works. A turkey dinner with cranberry or roasted pork with a spicy apple sauce is delicious with this Cabernet Franc.
|Amber Pratt (Jones)||January 1st, 2013 - Present|