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2016 TINHORN CREEK Cabernet Franc

TINHORN CREEK Cabernet Franc 2016

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  • Country
  • Country
  • Canada
  • Regulated designation
  • Regulated designation
  • Vintners quality alliance (VQA)
  • Region
  • Region
  • British Columbia
  • Subregion
  • Subregion
  • Okanagan Valley, Black Sage/Osoyoos
  • Varietal(s)
  • Varietal(s)
  • Cabernet Franc 100 %
  • Color
  • Color
  • Red
  • Sugar
  • Sugar
  • Dry
  • About this winery

    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...

    See the TINHORN CREEK detail page for more information on this brand

  • Tasting notes

    Deep garnet red colour. The nose is a touch delicate in its youth, but shows a beautiful balance of fresh red berry fruit, preserved cherries and orange rind with clove. The palate is focused with spicy oak and grenadine up front. It then fills out the mid palate with cherry pie sweetness before finishing with fine tannins that carry the fruit sweetness nicely. Will reward some short/mid-term cellaring.

  • Viticultural notes

    Although challenging conditions persisted outside, once the grapes were brought to the winery they were in very good condition. Some minor sorting was required but most of the grapes were then destemmed and partially crushed, leaving some whole berries, and some whole clusters.

  • Winemaking notes

    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 12 - 14 months depending on how the wines tasted, before being racked to tank, blended and finally bottled.

Press reviews

  • - 91 Points -

    August 2018

    This is a bold red, beginning with aromas of mint, sage and blackberry. The texture is concentrated, with flavours of black cherry, blackberry. The finish lingers.

    See detailed press review