Sugar – 3.0 g/L
Alc – 13.8%
Brix – 23.6
Aging – 16 month French oak (30% new)
Production – 250 cases
Meats – Black pepper roasted duck breasts, lamb chops with dried cherries and port sauce reduction, grilled onion and sausage Panini, venison and rabbit
Cheese – Brie, Camembert, smoked Gouda, sharp cheddar, Gorgonzola and other light blue veins
This is a fantastic harvest wine and pairs well with roadside farm stands. Enjoy the bountiful vegetables of the County grilled on BBQ while sipping this gem.
Aug 17, 2022
Huff’s cabernet franc comes from South Bay vines, some of the oldest in PEC and 2020 may just be the vintage to show off what is possible. Ripeness at peak and promise for more fruit plus structure to work alongside, play off of and ultimately balance out that classic herbal swarthiness so typical of PEC cabernet franc. Pretty generous alcohol here as well (at 13.8 per cent) and magic happens because everything is aligned. This 2020 is one to savour and cellar, either way will do because worlds have collided and conspired. Drink 2023-2028. Tasted August 2022.
Aug 17, 2022
This is a pretty, elegant, refined example of cabernet franc from Prince Edward County, with an attractive mix of fresh raspberry and cracked black peppercorn, violets and red pepper purée. Tannins are fine but pleasantly grippy, supported by incisive acids; length and depth are very good. Ripe but properly lean and fresh, a genuine cool climate example that will be happily familiar to fans of Loire Valley reds. Drink or hold 2-4 years or so. Tasted August 2022.
Aug 17, 2022
From vines planted in South Bay in the early 2000s, this cabernet franc is showing good colour depth and structure for a County red. Expect typical, fairly generous franc aromas of raspberry/currant fruit, fresh herbs/evergreen and gentle barrel toast and spice. It is medium bodied and well balanced with firm acidity, slightly green tannin and very good length. Tightly wound at the moment, I would age it about three years. Some promise here. Tasted August 2022.
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