Winery Whistle PostCabernet Franc
Red wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
Food and wine pairings with Cabernet Franc
Pairings that work perfectly with Cabernet Franc
Original food and wine pairings with Cabernet Franc
The Cabernet Franc of Winery Whistle Post matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of navarin of the sea da gigi, butternut and goat cheese gratin or cassoulet of the sea.
Details and technical informations about Winery Whistle Post's 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 Cabernet Franc from Winery Whistle Post are 2017, 0
Informations about the Winery Whistle Post
The Winery Whistle Post is one of of the world's greatest estates. It offers 7 wines for sale in the of Coonawarra to come and discover on site or to buy online.
The wine region of Coonawarra
Australian icon of Cabernet Sauvignon on the legendary terra rossa (Limestone Coast, south-east): signature king red — elegant and structured with notes of bright blackcurrant, blackberry, cedar, pencil shavings and a minty touch, vibrant acidity and chiselled tannins, great ageing. Tasty Shiraz and supple Merlot complete it. A narrow strip (12 km × 1 km) of rust-red loam over active limestone, Antarctic coolness and ocean upwelling, moderate alcohols and exceptional freshness.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
