# Serluca Vineyard Cabernet Franc (2014)

- **Producer:** Creekside Estate Winery
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Franc
- **Region:** Niagara Peninsula, Canada
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €17
- **Vegan:** No
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, raspberry, herbaceous, bell pepper, black pepper, vanilla, cedar, cloves, forest floor, wet leaves, leather

## 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.

## Interesting facts

- Creekside is known for its quirky, non-conformist attitude, even naming their fermentation tanks after famous rock stars.
- The 2014 vintage survived a brutal 'polar vortex' winter freeze, proving Cabernet Franc's reputation as Ontario's 'insurance grape'.
- An old Massey Harris tractor parked at the winery entrance symbolizes Creekside's tribute to the hard work of local growers.

## Food pairing

The bright acidity and structured tannins of this cool-climate Cabernet Franc cut through rich meats like veal and pork, while its savory, herbal undertones beautifully echo earthy vegetarian dishes featuring mushrooms or roasted radicchio.

## 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.