To Be Frank Cabernet Franc 2019
New Release, Award Winner
Visual: Dark red fruit with nuances of purple and garnet. Heavy and dense legs. Nose: Bouquet of violets, cassis, blackberries, oak spice, and lavender with hint of vanilla oak. The second nose is rich with earthiness and meatiness with nuances of dark chocolate. Palate: Bold and rich attack on blackcurrants and spice. Midpalate full and firm with intense fruit weight around a strong structural tension and a lush core of texture. Finish is tight on tannins but reveals aromas of dried flowers and dark berries along a vein of oak spice and freshness.
2019 was a VERY wet vintage, but it ended with a stunning and long fall that allowed us to hang the grapes until they had ripened. All of the grapes were hand harvested from our estate vineyard. We picked the grapes in 4 different picks and kept those picks/lots separate to capture the distinct characteristics of each. Each lot underwent a cold soak that lasted 6-8 days based on how the tank was developing. After their respective cold soaks the lots were inoculated with yeast specific to the aromatic profile of each lot. Fermentation temperatures and extraction techniques were also all based on the profile of each lot. After fermentation was complete, we drained the free run from each lot, keeping them separate, and allowed them to settle before barreling down each lot in barrels specially selected to highlight each wine. The wines were aged for 6 months before being racked out of barrel, so that we could reassess the oak profile of each lot and make any adjustments that may have been necessary. The wine was returned to barrel to age for another 10-12 months. 23% new oak was used on the wines. After aging a barrel selection was made to create the final blend.
Food Pairing Notes
Meats: any red meat will pair well with this wine. Flavourful dishes such as pastas Bolognese or Arrabiata, lasagna and pizza.