This wine has expressive notes of ripe raspberry and cherry on the nose along with notes of thyme, rosemary and graphite. The ripe fruit notes follow through to the palate filled with more spice, earth and dried herbs, while remaining fresh, rich and well-balanced. It is medium to full in body with mouthwatering acidity and outstanding structure.
De-stemmed but minimally crushed, the grapes underwent a short cold-soak before undergoing a traditional red wine fermentation. After an extended maceration with skins and seeds, each lot was drained and pressed. Racked from coarse solids into barrel, the wine spent just over one year in barrel without racking or
stirring, and underwent a full malolactic fermentation. Select barrels were chosen for this wine through a series of blind tastings, then taken off their lees and allowed to integrate prior to being bottled unfined and unfiltered
This wine is incredibly versatile to pair with a variety of food because of its vibrant acidity. It would pair perfectly with pork tenderloin, braised beef stew, lasagna, pizza or pasta with a tomato-based sauce, and BBQ meats like burgers and sausages.
Drinking best 2018-2023.
Appellation: VQA Niagara Peninsula
Cooperage: Approximately one year in French Oak
Harvest Dates: October 20th-31st, 2016
Residual Sugar: <3.0g/l
Cases Produced (approx.): 295 cases
Availability: Winery, select restaurants, and online at www.fieldingwines.com