Kacaba Vineyards Cabernet Franc 2011 Wine Review
Kacaba Vineyards Cabernet Franc 2011
V.Q.A., Niagara Escarpment, Ontario, Canada
Community Reviews: 3
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Bottle size: 750 ml
Natalie's Score: 88/100
Many people about Cabernet Sauvignon for cheddar, but I love a great Canadian Cabernet Franc. This one has a nose of savoury dried herbs and a touch of bell pepper that often accompanies Cabernet Franc, though not unpleasant at all. Full-bodied and smooth with fleshy black plums and a good finish. I'd pair this wine with Balderson Vintners' Cheddar for Red Wine, which is made with robust red wines in mind. Full disclosure: Balderson is a sponsor of the Canadian Wine Match, but I've been enjoying their cheeses for years. This wine really opens up after 1 hour of decanting.
Cabernet Franc food pairings: robust pasta dishes and anything off the barbecue.
This Kacaba Vineyards Cabernet Franc 2011 was reviewed on January 24, 2015 by Natalie MacLean
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|Heather Wall - CS; WSET Advanced rated this wine as 86/100 with the following review:|
Great value VQA Niagara. This red wine won SILVER All Canadian Wine Awards. An attractive and familiar Cab Franc nose of strawberry, raspberry, fresh green pepper, pepper, perfume. The palate is dry with some grippy tannins - let it open up a little. Flavours of black cherry, leather, black earth and fresh herbs entertain the mouth. Good length with a smoke and cherry finish. Enjoy over the next 3 years. Pair with game meat, roasted red meat, BBQ burger.
After a number of award winning vintages, we realize that Cabernet Franc forms
the backbone of our flagship wines. Hence the fruit, from our estate 18 year old
vines, is treated with kid gloves. Cabernet Franc has a tendency to be vigorous
and therefore we hard prune these vines in order to reduce the yield and
increase the colour and flavours. The bunches were also hand thinned in order
to retain only premium quality fruit. The 2011 vintage fruit was hand picked in
the cool of the early morning to retain the primary fruit flavours.
The grapes were crushed and transferred to open fermenters then fermented to
dryness which took a period of 21 days. Each day, the Cabernet Franc was hand
plunged 3 times to ensure maximum colour and flavour extraction. The resulting
wine was then pressed and transferred to a mixture of French and American oak
barrels in readiness for malolactic fermentation and consequent barrel ageing.
After the 21 months, the barrels were racked and blended into stainless steel
tanks. Prior to bottling the wine underwent light filtration to ensure freshness
of flavours and brightness of colour.
Source: Winery (Kacaba Vineyards)
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