Dark red in color. Aromas of plum, raspberry jam, black forest cake, licorice, cedar and cinnamon. Soft on the palate, very good structure with fine tannins, and flavours of black fruit and cherries.
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. The wine was drained and pressed using a traditional wooden basket press. Racked off coarse solids into barrel, the wine spent eighteen months 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 before being bottled under premium natural cork.
Awards and Accolades
Silver Medal at 2012 Canadian Wine Awards
91 points —"The nose shows a mélange of red fruits with imbedded vanilla toast and oak spices. There is a prettiness to the fruit, a sense of restraint that suggests a youthfulness that will mature with time. It is highly structured on the palate with firm tannins but still the layers of cherry and raspberry fruits shine through, with some earth and licorice, but, for the most part, a well-rounded Merlot that lets the fruit do the talking. Cellar three years or more to soften those tannins." Rick VanSickle, winesinniagara.com
Cooperage: French and American oak barrels.
Harvest Dates: October 7-13, 2010
Alcohol Content: 13.5%
Residual Sugar: 3.5g/l (sugar code = 0)
Total Acidity: 5.8g/L
Drinking best between 2013 and 2017
December 1, 2012
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