91 Pts - Sara d’Amato
”Clean fruit, taught with graphite and crisply starched acidity. Well-poised and ageworthy. The palate offers very good concentration of fruit and balance. Built to last. Excellent length.
90 Pts - Michael Godel
”Mulch, tomato paste and leaf, correct volatility and splitting atoms on the palate. Really, really chewy stuff. Drink 2021-2024.
90 Pts - Janet Dorozynski
Crunchy red fruit with tomato leaf and spice notes on the nose and medium-bodied palate. Good fruit concentration with well-handled oak and fine tannins. Very long finish.”
This follows up nicely to the 2016 vintage with deep, dark and earthy fruit from a hotter vintage in Ontario.
Fruit was hand harvested at the end of October 2018. The wine was fermented with natural non-selective yeast and took over a month to reach dryness. Pressed gently after four weeks on the skins and settled in tank off heavy lees. The wine was put to barrel at the start of 2019 into 3rd fill French oak barrels - chosen to highlight the perfect growing conditions of 2018 and the beautiful fruit.
A dark and earthy Cabernet Franc with peppery notes of black licorice laced with aromatic thyme, beets and blackberries on the nose. The palate is generous and rich with a firm tannin structure and medium acidity. A pure expression of the Foxcroft Vineyard.
VQA Twenty Mile Bench VQA
Cases Produced: 109
Winemaker: Mackenzie Brisbois
Grower: Craig Wismer
Harvested: October 23, 2018
Yields: Approx. 2.0 Tonnes/Acre
Sugar Level: 0.31g/L