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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 and dense in appearance. Nose is sweet with vanilla, black cherries, savoury spices and black licorice. Still very youthful at almost three years of age, this will need time to settle in. The palate is intense with dark chocolate, plum jam, dried figs, a burst of red currant and mouthwatering tannins.
A hot and dry summer, typical of the South Okanagan, with a cool October that allowed Tinhorn to pick four different blocks of Cabernet Franc over a 15 day period, selecting the fruit at perfect ripeness. These Cabernet Franc grapes come from the Diamondback vineyard on the Black Sage Bench which has free draining sandy soil, giving the Cabernet Franc plenty of power, structure and intensity. A very high quality vintage with no disease or pest pressure. We did moderate leaf thinning and green harvesting to ensure only the highest quality fruit made it into the winery.
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. This wine is a combination of selected yeast and natural fermentations. 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 (25% 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. The wine was then bottle aged for another year prior to release.
- 93 Points -
This wine was fermented with natural yeast and macerated on the skins for about 30 days before going into French oak barrels (30% new). After a year, the barrels of reserve wine were selected, blended and returned to barrel for another year. This is a dense, rich wine with aromas of black cherry and blackberry. On the palate, there are chewy ripe tannins and flavours of plum, fig and brambleberry.See detailed press review
- 92 Points -
Another stellar vintage for Cabernet Franc, handled with precision and care by Tinhorn Creek who have helped elevate the prestige of the less-planted Cab in the Okanagan Valley. This reserve Franc spends a year in oak before being blended with 15% Merlot sourced from the same Diamond Back Vineyard along the Black Sage Bench, then it's returned to barrel for another 6 months prior to bottling.
Absolutely seductive on the sweet herbs'n'spice and dark berry scented nose. A dry palate follows with a similar flavour profile, enhanced by cocoa and anise notes and boasting the unique ability to taste both smooth and vibrant with grippy tannins, lifted acidity and a long, silky finish where spice and a touch of blood orange lingers.
- GOLD MEDAL -
June 2018See detailed press review