I am really starting to think that Cabernet Franc is one of Ontario's best grapes. This is especially true when the producer is quality conscious, reduces yields, and is focused on terroir expression. Caberenet Franc is rarely bottled as a single varietal, with the only well known area known for doing so being the Chinon region of the Loire Valley in France, where it seems to have originated. Now Cab Franc is a key component in some of the world's greatest and most expensive wines in Bordeaux, but is largely forgotten about and overshadowed by Cabernet Sauvignon and Merlot. Interestingly enough, it has now been genetically proven that Cab Franc is actually one of the parent grapes of Cabernet Sauvignon, the other being Sauvignon Blanc. In Ontario I have found that it performs very well as a single varietal bottling, especially in hot and dry vintages like 2007.
The two wines I am blogging about tonight are both 100% Cabernet Franc's from Ontario's 2007 vintage, and both are just excellent and quite interesting. The first, is the wine I was most impressed with on my visit to The Grange of Prince Edward winery in October. I would have blogged about it earlier, but I was waiting to get some of information from winemaker Jeff Innes. The second wine is made by the Niagara College Teaching Winery, located in the Niagara Peninsula and is Canada's first and only teaching winery. Proceeds from wine sales dare directly invested into their winery studies programs, which is great. Both wines show how good Ontario Cabernet Franc can be and why I think it is one of the province's best grapes. In fact it would be interesting to put them up against some top Loire Cab Franc's in a blind tasting, I think they would do quite well.
The Grange of Prince Edward - Cabernet Franc - 2007 - VQA Prince Edward County- Ontario - Canada
The Grange of Prince Edward's 2007 Cabernet Franc is sourced exclusively from 5,000 vines (Clone 327 on 3309) planted in the estate's Northfield Vineyard. The soil of the vineyard according to winemaker Jeff Innes is known as Hiller clay with the bedrock being made up of limestone. The wine was fermented in stainless steel and then immediately transferred to French oak barrels from two different coopers. Here the wine underwent full malolactic fermentation and remained for roughly 12 months before it was course filtered and bottled. According to Mr. Innes the wine's prime drinking time will be within the next 3-5 years due to the young age of the vines (planted in 2003).
The wine is pale ruby red in colour. The nose is quite unique and very interesting with notes of cranberry, lemon, mulled spice, citrus red fruit, and a great Prince Edward County earthiness. In the mouth it is light to medium bodied and very smooth with replays of spice and red berries. Everything is perfectly balanced by the slightest touch of tannin. The finish has an awesome Prince Edward County terroir twist that is difficult to describe, but is so good. Overall this wine is a pure expression of Prince Edward County not to mention just lovely and delicious. It is only available at the winery, but is definitely worth the trip. Excellent.
Niagara College Teaching Winery - Cabernet Franc - 2007 - Donald J.P. Ziraldo Vineyard - VQA St. David's Bench - Niagara Peninsula - Ontario - Canada
I do not have as much information about this wine, but will share what I could gather. The wine was sourced exclusively from the wineries Donald J. P. Ziraldo vineyard located on the Niagara Peninsula's St. David's Bench. The Bench sits 105-150 m above sea level with a soil composition of silty clay and clay loam on top of a red sandstone bedrock. Although not specified by the winery based on the 2006's treatment the wine was likely fermented in stainless steel and aged in oak where it underwent malolactic fermentation. If anyone has more information about this wine please share it.
The wine is dark ruby red in colour. The nose is very pretty with notes of raspberry, cassis, cranberry, and spice. In the mouth it is very smooth and round with a ton of depth. Delicious flavour's of cola, cassis and cranberry are pretty much everywhere. This stuff is delicious, I mean really delicious and has so much depth in the mouth it is actually shocking. The wine finishes with a beautiful lingering cranberry spice note that is way longer than anyone would expect. Overall the wine smells and tastes so good, but it is the depth in the mouth and really long finish that I am really impressed with. I have to say it, wow! Great job Niagara College, this is very impressive stuff. Excellent, without a doubt.
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