RKS Wine: Cave Spring 2019 Cabernet Franc

As for aromatics dense black cherry, cherry cola, blackberries interlaced with chocolate covered cherries. On the palate tannins are on the light side and the acids are well integrated into the wine. Lots of blackberry with a wide swath of blueberry. The finish of this medium-bodied wine is moderately long.

The wine was aged for 14 months in 225 and 500 litre oak barrels of which 10% was new. The wine will cruise into 2026 nicely.

The warm fall weather of 2019 permitted harvesting up to November 7th!

The winery suggests roasted poultry or turkey, beef brisket, Mitaki mushroom roast, vegetarian burritos, roasted red pepper and eggplant dishes for a wine match. I can agree with that apart from the roasted poultry or turkey where I would prefer a Cave Spring Chardonnay.

1,600 cases of this tightly disciplined Cabernet Franc produced.

(Cave Spring 2019 Cabernet Franc VQA Beamsville Bench, Cave Spring Vineyard, Jordan, Ontario, $18.95, 750 mL, 14%, RKS Wine Rating 92/100).

Published by Robert K Stephen (CSW)

Robert K Stephen writes about food ,drink, travel, film, and lifestyle issues. He also has published serialized novels "Life at Megacorp", "Virus # 26, "Reggie the Egyptian Rescue Dog" and "The Penniless Pensioner" Robert was the first associate member of the Wine Writers’ Circle of Canada. He also holds a Mindfulness Certification from the University of Leiden and the University of Toronto. Be it Spanish cured meat, dried fruit, BBQ, or recycled bamboo place mats, Robert endeavours to escape the mundane, which is why he has established this publication. His motto is, "Have Story, Will Write."

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