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Norman Hardie Cabernet Franc Unfiltered 2016

Extremely versatile food pairing wine
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Primary Notes: red berries jalapeño stony gravel

Secondary Notes:

Tertiary Notes:

Body: Medium

Dryness: Very Dry

Acidity: Medium +

Tannin: Medium +

Alcohol (%): 12.9%

Origin: Niagara Peninsula, Canada

Maker: https://boundbywine.com/blogs/vineyard-spotlight/norman-hardie?_pos=1&_psq=norman%20har&_ss=e&_v=1.0

Grape: Cabernet Franc

Fermentation: vegan

Awards: >90Pts

Decanting:

Serving Temperature: Best served between 16 - 18 degrees

Asian Food Pairing: roast duck, mala lamb skewers

Western Food Pairing: beef burger, game stew, meatballs

Description

 Norman Hardie Cabernet Franc is an elegantly perfumed nose of classic cool-climate Cab Franc characteristics: deep red fruit, jalapeño, stony gravel and a touch of meatiness. On the palate an exceptional balance of firm tannin and bright acid, rich berry notes and a long, lingering finish. This is a versatile food-pairing wine.

2016 was an exceptionally hot and dry year in the Niagara Peninsula, resulting in early ripening. Grapes were picked earlier than usual, as early as late September (early by Ontario Cab Franc standards!). Fruit was hand-picked and a portion was carefully destemmed into small one-ton fermenters, with about one third fermented whole cluster. Fermented with indigenous yeasts. 18-20 days on the skin in total: 6-8 day cold soak with 2 pump overs a day, followed by 7 day fermentation with maximum of 2 punch downs a day, remaining days gentle turning of cap once a day. The wine was pressed in small batches in a traditional basket press before being put to French oak barriques for 10 months. The new oak component being 30%, the rest being 2nd, 3rd and 4th fill. Natural malolactic fermentation, bottled unfined and unfiltered, with minimal sulphur dose before bottling.

AWARDS & ACCOLADES

 - 90 Pts