Inniskillin Cab Franc
Cabernet Franc VQA Niagara Peninsula Viticulture/Vinification 95% Cabernet Franc and 5% Dornfelder harvested November 1- 8, 2004. Fermented on the skins for 12 days. Malolactic fermentation in Stainless Steel and barrels. 11% of blend aged in oak for 12 months: 28% New, 20% American and 80% French. Vintage Conditions The 2004 vintage was a rebounding year from the severely winter damaged 2003 vintage. The cold temperatures January and February were not extreme enough for vine damage but bud damage was apparent in some varieties. A cool, wet spring set the trend for the growing season. The moderate temperatures stayed consistent into the fall nights, this phenomenon helped in the development of a better acid to sugar ratio compared to the 2003 vintage. The crushing season started later than normal on September 27th and the last grapes were harvested on the 12th of November. Food Pairing Suggestions Bean dishes, chicken – barbequed or roasted, duck, goose, pheasant, partridge, fish - medium textured, lamb, ostrich, emu, pastas with tomato, vegetarian and meat sauces. Pizza, risotto, beef - roasted, seared or barbequed. Cheeses - fresh with no rind, soft cheeses with bloomy rinds and some colored thick rinds i.e. brick, brie, cheshire, edam, emmental, gouda, gruyere, mozzarella, Monterey jack, wensleydale, jarlsberg, oka, migneron, coolea.
External Reviews for Inniskillin Cab Franc
Inniskillin Ice Wine Cabernet Franc wine is both intensely aromatic and varietally distinct, from an incredible Icewine vintage. Portraying aromas of herbs, eucalyptus, strawberry, baked rhubarb and spiced apple. Rich echoing flavors of cranberry,
Cabernet Franc is an unlikely, but interesting candidate for Icewine. With its brilliant red color and rich flavors, this vintage has produced a rare and exceptional red Icewine with an abundance of primary fruit aromas on the nose, strawberries and cream on the palate and a long, smooth lingering finish.
Food Pairings for Inniskillin Cab Franc
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