Day 11 – Unsanctioned Series Cabernet Franc 2021
Here we are on Day 11, and we are bringing you our final new release of the calendar: Unsanctioned Series Cabernet Franc 2021. We would suggest that you decant this wine to let it open up a bit. Take a quick sip as soon as you open it, but then wait at least 30 minutes before enjoying a glass. You’ll be able to see the changes in both the aroma and taste. We hope you enjoy this special wine!
If you can remember back to Day2 when we presented our 2020 Cab Franc, you’ll get a bit of insight into how this wine will age. While I do feel the 2021 has a bit more body and structure than the 2020 did, it is still relatively soft and approachable. We source our Cabernet Franc from Quail’s Weyside Vineyard in Oliver. It’s on an elevated site, tucked into the northwest corner of the Golden Mile sub-GI. The soils have a high pH, which translates directly into the wines produced from this vineyard (which also includes our Cabernet Sauvignon). A higher pH means there is a little less pronounced acidity, leading to a softer mouthfeel.
For today’s food pairing suggestion, we are offering a recipe for a roasted red pepper dip with fresh herbs. This should play off nicely with the herbaceous notes of the Cabernet Franc. Give it a try and let us know what you think.
Our Unsanctioned Series is reserved for very special wines. The Cabernet Franc was grown in a sheltered vineyard in Oliver. The wine was fermented in a small lot and aged for 24 months in mostly neutral French oak. The wine was bottled unfined and lightly filtered.
Only 75 cases produced.
This small-batch wine is an experience for the senses! Softly structured, this wine offers bright red fruit aromas of wild raspberry and Rainier cherry. The palate is soft, with light tannins and bright acidity. Flavours of raspberry and cherry pie, a bit of tomato leaf, and a hint of pepper on the finish.
For our Cabernet Franc, this wine is best paired with savoury dishes such as a grilled root vegetable medley, grilled lamb chops, or grilled Portobello mushrooms. We’ve also got a great recipe for duck breast…check it out below.
Appellation Okanagan Valley VQA – Golden Mile Bench sub-GI
Vineyards Oliver – Quail’s Weyside Vineyard
Acid 6.5 g/L
Residual Sugar 1.9 g/L
Alcohol % 13.3
Production: 75 cases