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2017 TINHORN CREEK Cabernet Franc

TINHORN CREEK Cabernet Franc 2017

  • Portfolio
  • Portfolio
  • Trialto
  • Product code
  • Product code
  • 530717
  • Format
  • Format
  • 12x750ml
  • Listing type
  • Listing type
  • Open
  • Status
  • Status
  • Available
  • 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
  • Closure type
  • Closure type
  • Metal screw cap
  • 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

    After consecutive years of early bud break there was a return to normal weather in the Okanagan with spring of 2017. A record spell of zero precipitation for 45 days starting late June. During harvest, the weather was steady and cool with nighttime temperatures closing in on freezing. The harvest quality was very high, with higher notable acidity but optimal ripeness was achieved. A challenging but very rewarding vintage.

  • 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 -

    November 2019

    The grapes for this wine were fermented slowly (six to eight weeks) with wild yeast, allowing a gentle extraction of colour and flavours. The wine went into barrels, primarily French and Hungarian oak. The latter oak seems to accentuate the bright brambly aromas and flavours. There also are flavours of raspberry, blueberry and red currant. The texture is generous, with long ripe tannins rounded by the 16 to 18 months of barrel aging the wine had. 

    See detailed press review