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Cabernet Franc 2007
The appassimento process has created a wine that shows mounds of body and complexity. Subtle nuances of marzipan and ginseng are present amongst a back drop of sour cherry, cocoa, coffee and leathery notes. Christmas cake and brandy-chocolate are framed by a wonderfully balancing acidity, leading to a fantastic, round and supple finish. The depth and intensity in this wine will only improve it with age! It is an excellent match for grilled or roasted meat and game prepared with stewed fruit or compotes, as well as with full flavored cheeses and chocolate.
Cabernet Franc 2006
"Downright delicious. Aromatically complex, suggests a mix of dried raisin, licorice and black cherry / kirsch-like notes, while the plate boasts an impressive tannic structure, with lots of extract and a sumptuous texture. [...] a monumental wine."
Vines Magazine, March/April 2008
"While working for the Canadian government in Italy, Len Crispino and his wife Marisa fell in love with the wines of Veneto, especially Amarone. After returning home, they decided to take the plunge and open an innovative winery that specializes in dried grape wine. They partnered with Len's brother in law Louis, and The Foreign Affair winery was born! The appasimento (drying) period for this wine lasted 103 days in humidity controlled rooms, so as not to have any rot affect the grapes. The final product is full bodied and concentrated with wall to wall raisins, plums, raspberries, herbs and cocoa. Drink over the next 5 years to take advantage of the exuberant nature of the wine. As a side note, I had the chance to try barrel samples of the 2007s. They are monsters that tip the scales at 17% alcohol, and easily shame many notable Amarones."
Winesavvy.ca, August 2008
"Treating the 2006 Cabernet Franc like an Amarone, Foreign Affair has created a wine that is a "blind tasting" nightmare. Having gone through full appassimento for a three-month period, this wine has persistent raisin, chocolate and spiced plum flavours amongst a rich, luscious texture. I wish I could pour this at the restaurant by the glass, since it would most certainly change anyone's pessimistic outlook on Niagara reds."
Excerpt taken from VINES magazine, September/October 08 Issue, page 55
Sommelier-Owner of Treadwell Farm to Table Cuisine in Port Dalhousie.