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2021 Cabernet Franc - Boulder City Vineyard

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SKU: 342983-21

The 2021 Cabernet Franc has an elegant earthy, fruit forward nose, a medium body, ripe varietal fruit, balanced acidity, soft, mature tannins creating a rich, long lasting mouthfeel. This wine is presently showing ripe varietal fruit character including violets, blueberries, currants, maraschino cherries, and a nice hint of French oak.  This wine will age well 7-10 years+. 

In comparing the Boulder City Cabernet Franc to the River Rock version, I found the aromas and flavors remarkably similar. To my pallet I found the BC CF slightly higher in acidity and the RR CF slightly more structured giving a bolder mouth feel and slightly longer lasting finish. Both were very enjoyable. - Ted Kane, Owner/Winemaker

Wine Critic Reviews

Julian Parks, BC Wine Trends:

Vibrant aromas of violet, raspberry, red currant, fresh herbs, and dark chocolate. The palate is round and soft, delivering flavours of black cherry, ripe raspberry, green pepper, toasted oak, and a hint of black crack pepper and earthiness. The tannins are soft, ripe, and well-integrated in this cellar-worthy wine. 92 Points

Tony Aspler, Wine Writer:

Ruby colour; cedar, vanilla and redcurrant bouquet with oak spice; medium to full-bodied, dry, well-balanced, firmly structured with ripe tannins; flavours of red and blackcurrant and black plum. Needs two years of cellaring to reach its peak. (90–92)

John Schreiner, Wine Writer:

The Boulder City Vineyard is just a quarter kilometer from the winery’s estate vineyard. The grapes, after a three to five-day cold soak, were fermented in a stainless steel tank. The wine was then transferred to French oak barrels (33% new) and aged for about 14 months. The wine begins with aromas of dark cherry and blackberry. On the palate, the fruit flavours are bright. The initial texture is lean but with decanting, rich, brambly flavours emerge. 91.

Rick Vansickle, Wine Writer:

92 points — This single-vineyard estate Cab Franc was 80% whole cluster pressed and aged for 14 months in French oak barriques (about a third new oak). It has a highly aromatic, bright and lifted nose of wild raspberries, anise, dark cherries, herbs, touch of pepper and elegant spice notes. Ripe tannins introduce structure on the palate to go with earthy/savoury red berries, licorice, herbs, black peppercorns, integrated oak spices and a bright, lifted finish. Really nice Cab Franc built to improve in the cellar for another 5-7 years.

Wine Specs
Cabernet Franc
Okanagan Valley
Alcohol %
Wine Profile
Vineyard Notes
The grapes for this single vineyard Cabernet Franc were grown on our Boulder City Vineyard Vineyard, which we purchased in 2020. This vineyard is located ¼ km from our winery and home vineyards. In an experiment to see if the terroir of our Boulder City Vineyard would influence the final wine profile, comparing the final wine to the River Rock Vineyard Cabernet Franc, we used identical wine making techniques for the two wines. The 2021 vintage saw bud break on April 20th. We had a very dry spring with very little rain. May and June were hot with temperatures mostly in the 30s. Late in June we had some extreme heat with temperatures in the mid to high 40’s. This extreme heat shut the plants down and effectively delayed ripening and, I believe, affected our grape set and ultimately harvest volumes which were lower than historical average yields. However, the quality at harvest was exceptional. The vines were farmed with particular care and attention to canopy and water management. Harvest decisions were based on winemaker’s personal preference with particular attention to grape maturity, tannin development, flavour, and sugar/acid balance. The grapes were harvested on October 12th. The soils on the Boulder City Vineyard are composed of alluvial deposits of rock, sand, silt, and gravel with many large boulders hidden below the surface.
Winemaker Notes
The Cabernet Franc was hand picked on October 12th, and destemmed. Approximately 80% of the fruit was left whole, uncrushed. The grapes were cold soaked between 3-5 days and then fermented in a 2850 litre stainless steel tank. The cap was plunged 2-3 times/day maximize skin to juice contact. Following fermentation the wine was pressed and transferred to another tank to settle then to barrels where malolactic fermentation was completed. Wine was aged in French oak barrels for approximately 14 months (33% new). Following aging, final filtering, and bottling were completed.

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