Vineland Estates Winery
Circle of Friends 2012 Cabernet Franc
Appellation: VQA Niagara Peninsula
Varietal: 100% Cabernet Franc
Alcohol Percent: 13.5 %
LCBO Sweetness Descriptor: Dry
Residual Sugar g/L: 23.7 g/L
Brix at Harvest: 9.8 ˚Bx
Total Acid g/L: 6.375 g/L
Cases Produced: 112
Drinking Through: drinking through 2025+
Service Temp.: 17 – 19 C
Bottle Size(s): 750ml
Decanting: 20 minutes
Description: Tuesday’s Cabernet Franc Two vines so distant and different in many ways yet intricately united through social media. This living metaphor brought forward this exceptional Cabernet Franc who’s life from bud to bottle was chronicled pictorially every Tuesday alongside its Okanagan mate on twitter and other sites. “This nose takes me right back to Grandma’s plum cake”, Brian mused, “and there is the hint of evergreen forest smoke carried on the wind. This is taking me back to where our vine’s twitter made is growing!” Okanagan born and raised alongside a cherished relationship with his grandparents, Brian knows these scents well. Drink in this powerful wine and your eyes may show a mist from the smoke of a distant fire.
Cheese Pairing: “Tipsy” Producer: Gunn’s Hill Location: Woodstock, ON Milk: Pasteurized Cow’s Milk
“Tipsy,” this semi firm cow’s milk cheese is soaked in Niagara Cabernet Merlot. The exterior is dark purple and shifts to a creamy paste. This cheese is the new kid on the block for Gunn’s Hill and it represents one of the few artisanal wine washed cheeses in Canada. The aromas is of merlot and fresh cream, slightly sweet with red berry fruit and light, sour-lactic nuances. On the palate, the bright fruitiness of the wine displays berry notes as well as bracing acidity and saltiness. It was a no brainer to pair this fabulous new cheese with our Circle of Friends Tuesday’s Cabernet Franc. Only 3 wheels of “Tipsy” cheese grace of larders here at Vineland, so do not wait to try one of the best new cheese and wine combinations out there!
Tip: Bring your cheese up to room temperature (10 min) to take in the full aromatic complexity.