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Pelee Island Cabernet Franc
2009 Cabernet Franc - VQA
GRAPE: 85% Cabernet Franc, 15% Gamay Noir
ALCOHOL: 13%
RESIDUAL SUGAR: 3.7 g/L
SUGAR CODE: (0)
AVAILABLE IN: 750 mL
WINEMASTER'S NOTES
These are picked early in the day in mid-October when they have reached 20.2 brix, and arrive at the winery within hours of picking. The grapes are destemmed, crushed and fed into a rotor fermenting tank. Maturation temperature for this wine is controlled at 26 degrees Celsius.
The key to the intense flavours and spicy aromas are the mature grapes and modern technology. This modern piece of technology allows for strict temperature control during fermentation: its gentle agitation of the wine extracts more colour and tannin from the skins, and the partial pressure this vessel is under during the time of fermentation allows higher concentration of fruit flavours to remain in the wine.
Finally, this wine undergoes malolactic fermentation in the barrel room, which stabilizes its red colour and enhances its firm tannic finish.
This Cabernet Franc is best served with pasta or red sauce, barbecued foods, roast beef or lamb.
THE FIVE-LINED SKINK
Occasionally referred to as the "Blue-tailed Skink" because of the characteristic blue tail of it's young, the Five-lined Skink is the only lizard found on Pelee Island.
Pelee Island Cabernet Franc
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