Dense, deep purple in colour with aromas of dark fruit, black pepper, rosemary and toasted oak. Rich on the palate with ripe tannins, good acidity, and a long finish. VQA Niagara Penninsula.
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. 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.