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TINHORN CREEK TINHORN CREEK - Innovation Series Whole Cluster Cabernet Franc - 2016

TINHORN CREEK Innovation Series Whole Cluster Cabernet Franc 2016

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93 Points

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!

March 2019


About Rick VanSickle

Rick VanSickle’s background is in the newspaper industry as an editor and a wine writer. He wrote a weekly column for the Calgary Sun in 1999 that expanded to include most Sun newspapers, including the Toronto Sun and, later, as the local wine writer for the St. Catharines Standard. Rick has now turned his attention to focus on Niagara, Ontario and B.C. wines. He is a feature writer and international wine reviewer for Quench Wine Magazine and also writes other freelance articles on wine-related travel, and features related to the wine industry.