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WINEMAKER NOTES:  All grapes for this full-bodied wine were harvested in mid-October, almost 1 month earlier than the 2011 and 2013 vintages due to an early spring and wonderfully hot and dry growing season. Fruit was hand picked, and hand sorted at an average of 24.5 brix, more reminiscent of California rather than a cool climate. This top-quality fruit was destemmed, but minimally crushed. Then it underwent a cold soak before being inoculated for primary fermentation. During fermentation the cap was hand plunged to extract colour and tannin twice to three times daily. After a maceration period of approximately 26 days the wine was gently racked, and the skin and seeds were gently pressed. The wine was then permitted to rest for 24 hours, to settle before being racked into a mixture of new and second fill French and American oak barrels. The Franc then rested for just over one year without racking or stirring before finally being bottled late March 2014.

TASTING NOTES: Unfortunately, it seems that Cabernet Franc is often overlooked in favour of its more famous relative Cabernet Sauvignon, but note Cabernet Franc offers tremendous intensity and stunning aromatics that we consider to be just as brilliant and, in many cases, more approachable as a single varietal wine. At Kacaba Vineyards Winery, our small Cabernet Franc planting is meticulously maintained in order to promote optimal fruit and flavor development for this hardy, early-ripening variety. Our 2012 fruit benefitted from long hang times and unseasonable September heat, resulting in a lusciously ripe and dynamic wine. Aromas of candied cherries are underscored by roast coffee notes and spicy pepper. The flavours are big and bold up front, with delicate vanilla bean and cranberry, finishing with warmer notes of clove spice, cinnamon and cedar. This wine is drinking well now with 1+ hours of decanting or can be cellared up-to 2026.

FOOD PAIRING: This well aged and developed full bodied Cab Franc pairs with a variety of different foods. Try with everything from spiced pork tenderloin and full favoured game meats to seared duck breast or even vegetarian moussaka.

*BRONZE - ALL CANADIAN WINE AWARDS 2016