2014 Cabernet Franc

2014 Cabernet Franc

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Deeply smoky aromas with notes of basil, vanilla, chocolate and coffee jump out of the glass. A weighty, fully bodied wine with grippy tannins, bright acid and ripe fruit on the palate. Long finish with flavours of dark fruit, baking spices, chocolate, coffee and tobacco. 


Titratable Acidity:  6.9 g/l
Volatile Acidity: 0.66 g/l
PH: 3.79
Bottling Date: August 15, 2016


The 2014 growing year was an exceptional one; the temperatures were hot but consistent, leading to well balanced and beautifully ripe fruit. September cooled nicely to slow the sugar development while the flavours and tannin continued to develop and the bright acidity was retained. This has gone down as a “textbook Okanagan vintage” and the first of which that Painted Rock has seen. Reviewers have commented that the reds of the 2014 vintage have the potential to be “show-stoppers”.


Aged 18 months in 30% new French oak.


93 POINTS   Daenna van Mulligen  Elegant, expressive, energetic. 2014 was a textbook Okanagan vintage for Painted Rock, hot, consistent and a nicely tapered September. This opulent Cabernet Franc spent 18 months in 30% new French oak barrels before bottling. Notable sweet raspberry, blueberry, vanilla and crushed violet aromas leap energetically from the glass and are followed by pipe tobacco and baking spices. It is a juicy and expressive, feminine style; mouth-filling and smooth overall, it also boasts fine textural tannins, which add chew. It has a slick weight and long elegant finish. 

92 POINTS  John Schreiner  This wine was aged 18 months in French oak (30% new).  It begins with rich, intense aromas of smoky black cherry and vanilla. The oak subtly frames the flavours of plum, black currant, black cherry and coffee.  The finish is long, with hints of dark fruit and chocolate.  The ripe tannins still have some grip suggesting the wine will age well for a decade.  Decant it if you want to drink it now.

91 POINTS  Anthony Gismondi  When you taste this cabernet franc, you have to ask yourself why anyone bothers trying to ripen cabernet sauvignon in BC? You will love the smoky, dusty, savoury aromas that jump from the glass. Plums and cherries dominate the chocolate and coffee for a change suggesting less wood, older wood, less time in wood, better wood? But really, it doesn’t matter, it all works. What is key here in the savoury, spicy tobacco finish is the dense but fabulously silky, tannins. Ooh la la, hedonistic and if you must, you can drink it now. We would wait five years but if you have a steak and some chimichurri sauce, or a leg of lamb, well get at it.

91 POINTS Beppi Crosariol  This is rich, full-bodied cabernet franc, displaying the grape-ripening heat of an excellent 2014 vintage in the Okanagan. Primary flavours of plum, blackberry and dark chocolate mingle with vanilla, leather and spice in this lushly oaked and impressive red. More akin to a very ripe cabernet franc-dominated Bordeaux from a great year than a cooler-climate, herbaceous Loire example – but this really ought to be thought of as Third Wave cab franc, an Okanagan style in its own right. It should cellar well for perhaps eight years.