Deep red in colour with a youthful purple rim, the nose of this wine is quite expressive with violets, wild blueberry, cedar-smoke, and dark chocolate. Midweight on the palate with fine grained tannins and a lengthy, spice filled finish.
De-stemmed but minimally crushed, the grapes underwent a short cold-soak before undergoing a traditional red wine fermentation using both “rack & return” and pumpovers twice daily. After a total maceration time of 33 days on average, each lot was drained and pressed using a traditional wooden basket press. Racked off coarse solids into barrel, the wine spent the just over one year in barrel without racking or stirring, and underwent a full malo-lactic fermentation. Select barrels were chosen for this wine through a series of blind tastings, then taken off their lees and allowed to integrate together for a short period. This wine was coarse filtered to remove solids at the bottling line, and sealed using a screwcap to minimize bottle variation.
Cooperage: 64% French, 27% American Oak and 9% Hungarian
Residual Sugar: 3.0g/l (sugar code=0)
Appellation: VQA Niagara Peninsula
Drinking best between 2012 and 2015
March 1, 2012