Share this wine
Established by the Shaunessy and Oldfield families on the South Okanagan’s legendary Golden Mile Bench in 1993, Tinhorn Creek is a very special winegrowing project, comprising 150 acres of spectacular vineyards in two distinct areas, one on either side of the valley. The two vineyards have significantly different soils, exposures, and microclimates. This is a big advantage, providing the opportunity to cultivate a wide range of grape varieties in optimum conditions. From the beginning, the...
Dark purple in the glass reveals a young wine with plenty of structure and deep colour. Elevated nose with black fruit, sage, soy and cedar. Vibrant palate with sweet fresh cherries, red and black berries, and mocha. Great balance of freshness and power, with a long warm finish.
It was another hot vintage in 2015 with a record early harvest at Tinhorn Creek. Budburst occurred a month earlier than average and that led to a lot of work in the vineyard in the spring to keep up with the rapid growth of the vines. The vines were enjoying the heat as they cycled through flowering, berry formation and veraison at record pace. Cabernet Franc loves the hot summer days and this wine shows the power and heat of the vintage. Some foliage around the clusters was kept to protect the fruit from the hot afternoon sun and avoid sun burn. This gave the wine a sage/tobacco aroma that is unique to this vintage.
A mix of hand and machine harvested fruit, the Cabernet Franc from the Black Sage bench arrives at the winery nice and cold from early morning picks. Most of the grapes were then destemmed and partially crushed, leaving some whole berries, and some whole clusters. Fermented in both closed and open top fermenters and allowed to ferment naturally with no added yeast. These fermentations typically are warmer and are much less vigorous, leading to a long, slow (6-8 weeks long), gentle extraction of colour, tannin and flavour. The wines were then pressed and racked to oak barrels, a mix of French, American and Hungarian oak, for malolactic fermentation and aging. Maturation ranged from 14-16 months depending on how the wines tasted, before being racked to tank, blended and finally bottled.
- 90 Points -
Beppi Crosariol, November 2017
Medium-full and velvety-ripe, showing supple dark-skinned fruit followed by spice, chocolate, vanilla and a smoky-herbal essence. A luscious and layered cab franc that should still manage to please fans of the leaner Loire Valley style. Smartly crafted.See detailed press review