2015 Cabernet Franc - Growers Blend
- Cabernet Franc
- VQA Niagara Peninsula
- Bottle size
- 750 mL
- Drinking Window
- 2018 - 2023
- Winemaking Notes
The Grower’s Blend series was created to showcase the exceptional fruit coming from various vineyards throughout the Niagara Peninsula. The 2015 Grower’s Blend Cabernet Franc is a perfect example of this. The nose is rich with black licorice, dark fruit and cigar box aromas. On the palate, herbaceous notes of oregano are married with notes of blueberry and a hint of oak.
- Growing Conditions
Sourced from select sustainably farmed Niagara Peninsula vineyards. Viticultural practices included vertical shoot positioning, shoot thinning, cluster thinning, hand leaf removal and hand harvest.
- Food Pairing
With its balanced tannins and lively acidity, this wine that will pair beautifully with with lamb chops, pasta with Bolognese or Veal parmigiana.
The 2015 vintage is a meaty and smoky one for the Grower's Blend, rife with currants, berries, liquorice and a whiff of BBQ smoker smoulder. Though the texture is a bit syrupy at present it's really just a matter of youth as the wine will gain elasticity and lengthen over time. The ubiquitary cabernet franc blend from a handful of Niagara Peninsula vineyards is one of winemaker Paul Pender's great specialties of the house, like a restaurant's top notch hamburger on a menu with much more complex and higher priced items. This is the ticket that all who order will enjoy and feel satiated by. It will please lovers of the variety and convert those who think only the other cabernet can fulfil wishes and dreams. A tannic finish tells us a quality burger would elevate the game. Drink 2018-2022.
This is a quite fine, youthful cabernet franc from a warmer Niagara vintage. It is medium weight fairly dense and fleshy with youthful tannin. The nose is generous with typical franc red currant/raspberry fruit, grassy/tobacco notes, oak vanillin and spice. It is a bit softer and richer than earlier vintages, so it is accessible now. However the tannin is still dusty and drying so I would recommend ageing another two years.