Sileni EstatesThe Pacemaker Cabernet Franc
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the The Pacemaker Cabernet Franc from the Sileni Estates
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the The Pacemaker Cabernet Franc of Sileni Estates in the region of North Island is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the The Pacemaker Cabernet Franc of Sileni Estates in the region of North Island often reveals types of flavors of earth, red fruit or black fruit.
Food and wine pairings with The Pacemaker Cabernet Franc
Pairings that work perfectly with The Pacemaker Cabernet Franc
Original food and wine pairings with The Pacemaker Cabernet Franc
The The Pacemaker Cabernet Franc of Sileni Estates matches generally quite well with dishes of beef, pasta or veal such as recipes of beef pot au feu (grandma's style), the corsican soup or veal roast casserole.
Details and technical informations about Sileni Estates's The Pacemaker Cabernet Franc.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of The Pacemaker Cabernet Franc from Sileni Estates are 2014, 0
Informations about the Sileni Estates
The Sileni Estates is one of of the world's great estates. It offers 92 wines for sale in the of Hawke's Bay to come and discover on site or to buy online.
The wine region of Hawke's Bay
Reference for great New Zealand reds, warm maritime climate (2,200 h of sun). Bordeaux blends on Gimblett Gravels: round, fruity Merlot (plum, ripe cherry), firm Cabernet Sauvignon (blackcurrant, cedar), perfumed Cabernet Franc. Signature northern-Rhône-style Syrah: peppery and floral (violet, blackberry, black olive), fine tannins. Structured, mineral Chardonnay.
The wine region of North Island
New Zealand's North Island, warmer and more varied than the South Island. Bordeaux varieties and Pinot Noir as signatures. Merlot in Hawke's Bay as a supple red with notes of plum, ripe cherry, fresh herbs and a spicy touch, round tannins — blended with Cabernet and peppery Syrah. Fine Pinot Noir in Wairarapa/Martinborough (cherry, undergrowth).
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
