Cabernet Franc

Raspberry and redcurrant appear with earthy undertones, ripe red fruit, dried herbs and spice. The wine is medium to full-bodied, with firm tannins, freshness and a long finish. Fruit was hand-picked from Rock Oven Vineyard, then destemmed, fermented for two weeks in a large oak barrique, held for a further week after fermentation and aged seventeen months in French oak.

Medium ruby in colour, this blend contains eighty-nine percent Merlot, four percent Malbec, three percent Petit Verdot, two percent Cabernet Sauvignon and two percent Cabernet Franc. Cranberry and red cherry meet sage, red raspberry, bramble and vanilla. Medium-plus tannins and acidity provide structure, while sweet tobacco and piecrust appear in a lengthy finish. The wine spends twenty-one months in French oak and one year in bottle.

Merlot forms eighty-five percent of the blend, joined by seven percent Malbec, five percent Cabernet Sauvignon and three percent Cabernet Franc. Fruit, baked flavours and chocolate appear in a dry profile. The wine spends twenty-one months in barrel, using twenty-five percent new oak and seventy-five percent one-to-three-year-old barrels, then another year in bottle. It comes from the Okanagan Valley in British Columbia.

Blackcurrant, cassis and vanilla appear with red cherry, blackberry and eucalyptus. The palate is rounded, with velvety tannins, bright acidity and a long, smooth finish. Cabernet Franc was hand picked and sorted, followed by a three-day cold soak. The wine matured for twenty-one months in new and older French oak and another twelve months in bottle. Alcohol is 14.9 percent.

Cabernet Franc was hand picked and sorted, followed by a three-day cold soak. The wine matured for eighteen months in new and older French oak, then spent a further eighteen months in bottle. Dark fruit, black olive and mint appear with blackberry, blueberry, plum and pipe tobacco. The palate is opulent and textured. Fruit comes from the Munson Mountain estate vineyard.

Red and black berries, currant, tobacco, bell pepper, herbs and anise define the profile. Integrated tannins, medium acidity and a long, clean, balanced finish are present. The blend combines Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot, with Cabernet Sauvignon making up at least half. The wine comes from Golden Mile Bench in British Columbia.

The fruit was destemmed and crushed before fermentation in an open-top tank. The wine then spent eighteen months in barrel, half of it new, and was bottled with thirty parts per million of sulphur. Production totalled 120 cases, and alcohol is 13.5 percent. Cabernet Franc comes from a southwest-facing vineyard above Skaha Lake, just north of Okanagan Falls.

Plump red cherry and plum appear with candied violet, cedar and cocoa nibs. The palate is polished and glycerious, with fresh acidity. The blend is ninety-four point nine percent Merlot, five percent Cabernet Sauvignon and zero point one percent Cabernet Franc. Its fruit comes from the gravel soils of a southwest-facing vineyard in Okanagan Falls, where small clusters and berries naturally limit yields.

Cabernet Franc, Merlot, Cabernet Sauvignon, Malbec, Carménère and Petit Verdot make up the red blend. The grapes are organically grown and ferment with wild yeast. The wine is bottled unfined and unfiltered after sixteen months in French oak, fifteen percent new. Its fruit comes from Okanagan Falls in British Columbia, and the finished wine contains fourteen percent alcohol.