As growing seasons go, 2015 was an exemplary cool climate year. This was a vintage where the grapes grew through a nice mild summer and ripened through an extended fall. These conditions produced not only high levels of sugar but also very strong acid levels and a good balance of tannin.  In warmer years this balance shifts to give the tannins a more dominant characteristic in the finished wine. Because of this vintage being so extraordinary Michael Kacaba established a new series of wines focused on exploring the nuance and detail we can showcase in our Niagara Escarpment red wines.

WINEMAKING: The Founders Select Series of wines is debuting with the 2015 Cabernet Franc. Grapes for this wine were picked at a little above 23 brix of sugar and showing high levels of phenolic ripeness. When considering the maturity of a grape ‘ripe’ can mean di1erent things. A grape is considered ‘ripe’ enough for winemaking when it reaches 21 brix of sugar. )is does not however mean that the grape is done developing.  Phenolic ripeness is a state that the grape can achieve where it is done maturing and will show o1 its absolute best characteristics. Not all vintages allow for this higher level of ripeness to be reached. To help show o1 how beautiful this fruit was Winemaker John Tummon used only a selection of older barrels to craft this wine. Older barrels were used to promote the undertones of the Oak rather than an aggressive addition. After undergoing a gentle destemming, open top fermentation and 10 months aging in the barrel this wine was bottled late September 2016 and hidden away to be used exclusively for Founders Club mailings. 

TASTING NOTES: With a bouquet that is reminiscent of a fresh berry tart this wine is uplifted from the glass by aromas of cherry, black currant, cranberry, thyme and cinnamon vanilla swirl. This fruit driven character is built on the palate with 3avours of blueberry and subtle black pepper. Overall the wine shows a smooth, balanced acidity with a finish of fruit with herbs and subtle hints of cedar and leather.

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.