Norman Hardie Cabernet Franc Unfiltered

2016 was an exceptionally hot and dry year in the Niagara Peninsula, resulting in early ripening. Grapes were picked earlier than usual, as early as late September (early by Ontario Cab Franc standards!). Fruit was hand-picked and a portion was carefully destemmed into small one-ton fermenters, with about one third fermented whole cluster. Fermented with indigenous yeasts. 18-20 days on the skin in total: 6-8 day cold soak with 2 pump overs a day, followed by 7 day fermentation with maximum of 2 punch downs a day, remaining days gentle turning of cap once a day. The wine was pressed in small batches in a traditional basket press before being put to French oak barriques for 10 months. The new oak component being 30%, the rest being 2nd, 3rd and 4th fill. Natural malolactic fermentation, bottled unfined and unfiltered, with minimal sulphur dose before bottling. An elegantly perfumed nose of classic cool-climate Cab Franc characteristics: deep red fruit, jalapeño, stony gravel and a touch of meatiness. On the palate an exceptional balance of firm tannin and bright acid, rich berry notes and a long, lingering finish. This is a versatile food-pairing wine. The Wine Sisters, (non-scored reviews). Easily the most famous wine maker in Prince Edward County, for this red Norm sourced fruit from vineyards in Niagara. Black cherry, espresso and wet earth all come through on this sexy, indulgent and juicy wine. Fleshy, with fine/firm tannins, this is built for power and seduction

On a clay limestone hill in Prince Edward County, my passion for fine wine is put to the ultimate test. I have chosen select sites in Prince Edward County and Niagara with a magical combination of clay and limestone. These mineral driven sites are ideal and allow me to craft Pinot noir, Chardonnay and other cool climate varieties of exceptional quality and elegance. My wines tell a story of place developed from my passion and experience. In my early twenties I earned my sommelier certification from the esteemed wine program at the University of Dijon in Burgundy and then put my skills to work as a sommelier for Four Seasons Hotels for seven years. In 1996 I traded in my Hugo Boss and Armani suits for farm clothes, work boots and a backpack. My insatiable thirst to master the art of winemaking led me on a six year journey apprenticing for the very best producers/winemakers of cool climate varieties in Burgundy, South Africa, Oregon, New Zealand and California. In 2003 I put roots down in Prince Edward County by planting 12,000 Pinot Noir vines and in 2004 planted an additional 3,000 Chardonnay and 2,000 Pinot Gris vines.