I bring the grades of cork up for discussion because corks are so very important when it comes to the health of a bottle of wine. A good cork retains the labor of the winemaker while a bad cork provides a route for oxygen to invade and destroy.
The truth of the matter that bad corks are rare. Really rare. I have not pulled a bad cork in ages, until this evening. When I pushed my corkscrew into the 2006 Willowcroft Cabernet Franc, the cork moved down the neck of the bottle - I was able to retrieve the cork, but I had my concerns about the poor seal.
My impressions: Light ruby in the glass. Almost nothing on the nose, with repeated sloshings being necessary to release a hint of cherries. Moderately tannic. Short dry, herbal finish.
Second thoughts. It is my belief that a 2006 Cabernet Franc is is an old wine - likely past its prime. So, I should not be too disappointed with the results - cork problem or not.
My first bottle from Willowcroft was a surprisingly approachable Riesling with food friendly characteristics.
I has hoping that this Cab Franc would be equally pleasant. It brings me no pleasure to observe that is was not.