Deep red/purple in colour, the nose of this wine is filled with concentrated aromas of ripe fruit, vanilla and leather. Full bodied with great texture and a lengthy 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. The wine was drained, pressed, and racked off coarse solids before spending eighteen months in barrel without racking or stirring. 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 unfiltered under premium natural cork. Over time, this wine will likely form a small amount of sediment in the bottle.
Cooperage: French, American and Hungarian Oak
Harvest Dates: October 25, 2012
Residual Sugar: 3g/l (sugar code = 0)
Total Acidity: 5.5g/l
Appellation: VQA Niagara Peninsula
Will drink best 2015-2020
December 1, 2015
Awards & Accolades
"Deep-ruby hued, this shows good depth of flavour and deft balance. Captivating aromas fill the air—earthiness, sweet spice and vanilla, hints of creamy mocha and ripe red fruit. On the palate, berry and cassis flavours with elusive notes of roasted peppers and grilled herbs, sweet spice and toasty oak add complexity. Long and rich on the finish, this dry, velvety-textured, medium-full bodied wine matches a wide range of hearty meat dishes or wild mushroom arrosto." ****1/2 (Susan Desjardins, Wine Current)