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2016 TINHORN CREEK Oldfield Reserve Cabernet Franc

TINHORN CREEK Oldfield Reserve Cabernet Franc 2016

33.99* CAD

$33.99* * Suggested retail price

  • 234 case(s) available

  • Portfolio
  • Portfolio
  • Trialto
  • Product code
  • Product code
  • 300327
  • Format
  • Format
  • 12x750ml
  • Listing type
  • Listing type
  • Domestic
  • 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 88 %
    Merlot 11 %
    Cabernet Sauvignon 1 %
  • 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

    Welcoming warm ruby and purple colour hinting at ripe and rich aromas with loads of baked cherry pie, plum jam, with a fruit forward attack of dark fruit. This Oldfield Reserve Cabernet Franc has a soft mid-palate, with a meaty, long finish and warm tannins.

  • Viticultural notes

    A record early bud break had the winery expecting a hot ripe year, but a cool June and July slowed the growing season significantly. Frost hit but was managed by an early picking from the extraordinary vineyard team. The grapes were saved from any harm and made for a spectacular vintage.

  • Winemaking notes

    Machine harvested fruit arrived at the winery early in the day to ensure it stayed cool for a short cold soak of 2-3 days. The wine is a combination of selected yeast and natural fermentation. The selected yeast lots were typically fermented at cooler (12-15C) temperatures, while the natural ferments were allowed to warm up to a maximum of 25-27C. Both fermentations stay on skins for about 30 days before pressing and fractioning. The wines were barreled down to French oak (35% new) and underwent malolactic fermentation naturally before being topped in the spring. After a year of maturation, the blends were selected with the reserve wine returning to barrel for a further six months. It was then bottle aged for another year prior to release.

Press reviews

  • - 93 Points -

    November 2019

    This wine was aged 18 months in French oak (35% new). The blend is 88% Cabernet Franc, 11% Merlot and 1% Cabernet Sauvignon. Generous in texture, the wine has aromas and favours of black cherry, plum and fig, with an extended finish.

    See detailed press review