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2016 TINHORN CREEK Innovation Series Whole Cluster Cabernet Franc

TINHORN CREEK Innovation Series Whole Cluster Cabernet Franc 2016

45,00* CAD

45,00$* * Prix de détail suggéré

  • 24 caisses disponibles

  • Portfolio
  • Portfolio
  • Trialto
  • Code produit
  • Code produit
  • 127793
  • Conditionnement
  • Conditionnement
  • 6x750ml
  • Type d'approvisionnement
  • Type d'approvisionnement
  • Domestique
  • Status
  • Statut
  • Disponible
  • Pays
  • Pays
  • Canada
  • Désignation réglementée
  • Désignation réglementée
  • Vin de table (VDT)
  • Région
  • Région
  • Colombie-Britannique
  • Cépage(s)
  • Cépage(s)
  • Cabernet Franc 100 %
  • Couleur
  • Couleur
  • Rouge
  • Sucre
  • Sucre
  • Sec
  • Fermeture
  • Fermeture
  • Métal vissé
  • Information sur le domaine

    Fondé en 1993 par les familles Shaugnessy et Oldfield dans la légendaire région du « Golden Mile Bench », à South Okanagan, Tinhorn Creek est un projet viticole exceptionnel englobant 150 acres de vignes remarquables plantées dans deux parcelles distinctes, situées de par et d'autre de la vallée. Les deux vignobles jouissent de conditions très différentes sur le plan de la composition du sol, de l'orientation et du microclimat. Cette caractéristique représente un avantage...

    Consultez la page de TINHORN CREEK pour plus d’information

Revues de Presse

  • - 93 Points -

    Janvier 2019

    This new portfolio edition is not from Tinhorn Creek's vineyards, but from a site on Anarchist Mountain, in Osoyoos, called the Red Brick Vineyard. Made in a more natural method, it was picked in late October in whole clusters (stems not removed) and placed in open top fermenters for 25 days to go through a natural fermentation (no yeasts added to assist the alcoholic fermentation). Whole berries went through partial carbonic fermentation in a zero oxygen environment, creating a longer and slower process and the wine was pressed and racked into French oak barrels for malolactic fermentation (a second fermentation) and matured in barrel for 16 months. Expect spicy red fruits, a hint of cracked pepper, sweet vanilla, cocoa and pipe tobacco. It is juicy and balanced; flavours of licorice, sweet spices and high-toned red berries culminate in clove on the finish. The tannins are silky. 

    Voir la revue de presse détaillée
  • - 93 Points -

    Mars 2019

    The grapes were hand harvested and fermented whole cluster (no crushing or destemming) in open top fermenters and allowed to ferment naturally (no added yeast) for 25 days. The whole berries and clusters go through a partial carbonic fermentation (void of oxygen) creating a unique flavour profile and texture. As the yeast must work harder to get to the sugar inside the berries these fermentations typically are cooler and are much less vigorous, leading to a long, slow, gentle extraction of colour, tannin and flavour. The wines were then pressed and racked to French oak barrels for malolactic fermentation and aging. It was then aged in barrel for 16 months before racking, fining and minimal filtration. Such a beguiling nose of strawberry patch, bramble, black cherries, cranberries, savoury spices, black tea, mulled herbs and intriguing undergrowth. It has a rustic, uninhibited feel on the palate with evident tannic structure, old-fashioned strawberry jam, chunky black cherries, savoury spice notes, juicy fruits from start to finish and altogether a gulpable CF perked up by racy acidity. A charming and seemingly au naturel Cabernet Franc that lays bare its attributes for all to taste. Bravo!

    Voir la revue de presse détaillée
  • - 92 Points -

    Février 2019

    The grapes for this wine are from the Red Brick Vineyard on Anarchist Mountain near Osoyoos. The wine was made by fermenting whole clusters with wild yeast – a long, slow fermentation that extracted excellent color and flavour. The wine was then aged 16 months in barrel before bottling. The wine begins with brambly/blackberry/raspberry aromas. There is great vibrancy on the palate, with flavours of cherry and raspberry jam. Leading to notes of licorice, chocolate and cherry on the spicy finish. 

    Voir la revue de presse détaillée