Cabernet Franc was one of the first varieties planted in the cool highlands of the Orange Region. In 1983 Stephen and Rhonda Doyle planted their ‘Blend Block’ with Cabernet Franc, Merlot Noir, Malbec and Cabernet Sauvignon.
The first 1000 Cabernet Franc cuttings were planted as Merlot Noir 1.5 metres apart. As with many of these early plantings, the vines turned out to be 85 per cent Cabernet Franc, a close relative to merlot, another ancient variety of the Bordeaux region. The second Bloodwood block planted was entirely Cabernet Franc.
It was a blessing in disguise as the variety suited the site and has since been widely planted in the region, with a number of winemakers releasing both straight varietal Cabernet Francs and ‘Bordeaux’ blends.
Whilst Australia only produces around 1140 tonnes of Cabernet Franc, it has found a home in Orange. Ripening earlier than Cabernet Sauvignon and Merlot Noir, it flourishes in the cooler reaches of Orange.
“In some areas, on the richer red mountain earths on the slopes of Mount Canobolas, it grows a bit too well,” commented Bloodwood owner and winemaker, Stephen Doyle.
“Our vines are planted on mean, gravelly ancient limestone impregnated seabed; ideal conditions. This is the Orange-Shadforth association of soils, on the northern sheltered edge of the basalt plateau of the Mount Canobolas volcano, alongside the fresh and fertile volcanic soils.”
“2014 was a challenging vintage in Orange. However, those winegrowers who were light on their feet avoided a potential droughty brown disaster turning into a wet late season green disaster.”
As with all the Bloodwood fruit, the Cabernet Franc was hand picked. In the winery the fruit was de-stemmed but not crushed. With some maceration carbonique the wine leans to fleshly fruit along with typical earthly vineyard undertones. The wine was then matured for 12 months in a combination of 30 per cent new and 70 per cent second and third use French oak hogsheads.
“At around six tonnes to the hectare, we start to see violets and subtle black currants, accompanied by a dash of earthy raspberry and floral notes.”
Further information on Bloodwood Wines can be found at www.bloodwood.biz.