Harvest Time is Approaching, and that means Cabernet Franc grapes are coming to KJ!
We are excited to announce that we will once again be bringing in Cab Franc grapes from the Niagara on the Lake region. People have been asking us for the last month or so how the wet summer will affect this years harvest. While it is true the cold temperatures and rain are not ideal for grapes, the hot fall we have had will help the grapes considerably. This late heat means our partners down in Niagara can keep the grapes on the vines well into October, potentially into November!
Cab Franc is one of our favourite grapes here at the shop. We had a lot of fun last year producing the 2016 batch, and we’re just as excited for this year. Wines made from Cabernet Franc grapes tend to exhibit spicy, peppery notes, good tannic balance, a hint of bell pepper and medium levels of acidity.
Just like last year, we will have a very limited quantities of grape available this year. We will be able to offer 500L on a first come first serve basis.
$124.50/14 bottle batch made in store
$94.90/11L take home must (home winemakers)
How to order?
Visit us in store, or give us a call (519-824-1624), email, message us on Facebook, Twitter, Instagram, or even leave a comment on this post and we can reserve your order. When the grapes arrive we will contact you and have you come in to pay for the grapes, and pour the yeast (for wines made on-site)
When will it be ready?
We are expecting to get the grapes in early November. Between fermentation, pressing, cold stabilization, and filtration; we should have the wine ready to be bottled for late January to mid February. We’ll know more after we have fermented and pressed the grapes.
How we’re going to make it
We’ll be making the Cab Franc just like last year.
Sometime in late October to early November we will be receiving the grapes from our partner in Niagara. We’re then going to crush the grapes. Followed by measuring the sugar, pH, and acid levels. If anything is a little too high or low we can make some adjustments to ensure a great starting product. We will then begin to ferment it.
Twice daily we will be pushing down the cap. This allows for proper thermal and alcoholic maceration of the fruit, as well as prevents any potential spoilage. It’s also a good work out!
Once the wine has finished fermenting (7-10 days) we then need to press the grapes. We’re going to remove every little bit of moisture from them until they look like raisins.This will lead to increased tannins and alcohol. Once the grapes have been pressed, we will have finished wine. But, it will be in pretty rough shape. It needs to be stabilized and rest a bit. We’ll hold onto it for a couple of months to let it age and settle.
Sometime in the new year (Late January – February) we will do a final racking followed by filtration and then it will be ready to be bottled!