Vinalia x Cave Spring, Cabernet Franc

Cave Spring was founded in 1973 by John Pennachetti Sr., who transformed an abandoned orchard on the Niagara Escarpment into a vineyard. With remarkable foresight, he planted Riesling and Chardonnay at a time when their potential was largely overlooked in Canada. Beyond producing exceptional wines, Cave Spring has played a pivotal role in advancing the Canadian wine industry; John Sr.'s son Len co-founded the Vintners Quality Alliance (VQA) and Cave Spring became the first winery to achieve the Sustainable Winegrowing Ontario credential.

Viticulture in Ontario began in 1811 when Johann Schiller planted the first vineyard near Toronto, focusing on native American and hybrid vine species. The landscape transformed in the early 1950s when Brights Winery introduced Chardonnay, proving that vinifera species could thrive in the region’s cold climate. By the late 1970s, more wineries, including Cave Spring, embraced vinifera. Today, the Niagara Peninsula, shaped by the Great Lakes and Niagara Escarpment, is renowned for cool-climate varietals and its acclaimed icewines, crafted from frozen grapes.

While Cabernet Franc contributes to some of the world’s most pedigreed red wines, it is all too often confused for the more ubiquitous Cabernet Sauvignon—which is in fact Cabernet Franc’s progeny. The two are commonly blended together, as well as with fellow Bordeaux variety Merlot. In cooler climates, Cabernet Franc takes a starring role, with wines identified for their cassis and violet notes, as well as a distinctive white pepper quality.