COLOUR
Red
TYPE
Still
VINTAGE
2014
GRAPE
Cabernet Franc
PRODUCER
Creekside Estate Winery
REGION
Niagara Peninsula
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Established in 1997 in Jordan, Ontario, Creekside Estate Winery has built a reputation as one of the Niagara Peninsula's most progressive and non-conformist producers. Led by a passionate winemaking team, Creekside focuses on showcasing the unique microclimates of the region. This single-vineyard Cabernet Franc is sourced entirely from the Serluca Family Vineyard, located in the warm, flat inland sub-appellation of Four Mile Creek. The 2014 vintage was particularly notable; following a devastatingly cold winter that damaged many tender grape varieties, the resilient Cabernet Franc vines triumphed, yielding a small but highly concentrated crop that highlights the strength of collaborative grower partnerships in Ontario.
ALCOHOL
13.5%
AVG. PRICE
€17
STYLE
Classic
VEGAN
NO
SULPHITES
YES
When to drink
Now
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Creekside is known for its quirky, non-conformist attitude, even naming their fermentation tanks after famous rock stars.
Fact 02
The 2014 vintage survived a brutal 'polar vortex' winter freeze, proving Cabernet Franc's reputation as Ontario's 'insurance grape'.
Fact 03
An old Massey Harris tractor parked at the winery entrance symbolizes Creekside's tribute to the hard work of local growers.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process for this single-vineyard Cabernet Franc begins with harvesting the fruit at optimal phenolic ripeness in late October. Upon arrival at the winery, the grapes are crushed to tank and subjected to a five-day cold soak to gently extract color and aromatics. Fermentation is followed by an extended maceration period of 26 days on the skins to develop structured, fine-grained tannins. Malolactic fermentation is completed in barrels. The wine is then aged for 16 to 19 months in a selection of older oak barrels, utilizing a blend of approximately 70% French and 30% American oak, before undergoing a light filtration prior to bottling.
