Nose
Deepish ruby with a hint of garnet on the rim.
Palate
Deepish ruby with a hint of garnet on the rim, the wine shows strawberry, raspberry and blue plum fruit with crushed rose petal and cedar wood. The mid-weight palate exhibits juicy fruit with brisk acidity, velvet tannins and a lengthy finish. Nicely integrated gentle vanilla oak adds dimension, suggesting a good match for artisanal exotic meat terrines or saucissons with cornichons on the side.
Patricia Stefanowicz MW, 2024 Cabernet Franc Global Masters judge's notes.
Growing Conditions
The season started with a fairly early bud burst before a late April regional frost. June was both very hot, humid and very wet followed by dry cool weather through July and August. Rain started to fall in September just prior to the first harvest. Great vigneronne skills were required to produce good wines in 2017.
Harvest
Rain started to fall in September just prior to the first harvest.
Fruit was hand selected and picked. The grape bunches was de-stemmed and lightly crushed with further deselection of unwanted berries before charging directly into stainless steel vats.
Bottling
The wine was removed from barrel into vat, tested and bottled with minimal filtration.
Winemaking
The must was cold soaked for 24-36 hours in 1000 / 500 litre vats with initial open then closed pump-overs until alcoholic fermentations was complete.
Aging
Following malolactic fermentation, the young wine was racked off into barrels for 11 months maturation in 1-3 year old French oak.
Appearance
Bright clear crimson.
Food Pairing
B1ockOne Cabernet Franc is a food friendly wine that pairs best with roast meats, baked salmon or tuna and firmer cheeses, particularly goat or yew.
Try serving chilled in summer as an aperitif.
