The wine originates from the Cave Spring Vineyard on a hillside of the Niagara Escarpment known as the Beamsville Bench. The grapes are grown at 410-510ft.
The soil the grapes were grown in is composed primarily of limestone and dolostone mixed with sandstone, shale and traces of granite.
Fermentation with indigenous yeast.
Aged 14 months, 75% in 225L neutral oak, 20% in 500L neutral oak and 5% in new 225L French oak.
Aroma: Black cherry, blackberry, cassis, strawberry and raspberry. Immediately approachable.
Palate: Medium bodied. Initial mouthfeel of tannins moderate and intensify slowly through and around the palate imparting a long and lingering finish. Cherry strudel pulsating at the mid finish and intensifies after that. A certain grittiness and friction on the palate perhaps due to the sandstone/shale bedrock. All said and done a firm and solid wine with a definite connection to the earth. Excellent in structure and better suited to consumption with food.
Personality: For Niagara I am a high-altitude wine but I don’t let the lack of oxygen get to my head. No tricks. You get an honest wine from perhaps the most beautiful part of Niagara particularly the Beamsville Bench in the fall, the seasonal fall that is and not the Trumpian tariff inspired dive of global stock markets.
Food Match: Roasted Cornish Hen with sage potatoes or Mushroom Bourguignon.
Cellarbility: Best consumed 2026-2030. Consider decanting one hour before serving if consuming in 2025/26. Will soften as it sleeps.
Price: $21 CDN.
RKS 2025 CANADIAN Wine Rating: 91/100. Christopher Waters 91.
(Cave Spring 2023 Cabernet Franc, VQA Beamsville Bench, Cave Spring Vineyard, Jordan, Ontario, 750 mL, 13.5%).
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